📝 About This Recipe
Transport yourself to a seaside taverna on the shores of the Aegean with this quintessential Greek seafood masterpiece. Lavraki, or European Sea Bass, is prized for its delicate, sweet white flesh and crispy skin when kissed by the flames of a grill. Finished with a vibrant, emulsified Ladolemono sauce and fragrant wild oregano, this dish celebrates the Mediterranean philosophy of using the highest quality ingredients with minimal interference.
🥗 Ingredients
The Fish
- 2 pieces Whole European Sea Bass (Lavraki) (approx. 1 lb each, scaled and gutted with gills removed)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the skin)
- 1 teaspoon Sea Salt (flaky variety preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics for Stuffing
- 1 Lemon (thinly sliced into rounds)
- 4 sprigs Fresh Oregano (woody stems removed)
- 2 cloves Garlic (smashed and peeled)
- 4 sprigs Fresh Parsley (flat-leaf variety)
Ladolemono Sauce
- 1/4 cup Extra Virgin Olive Oil (use high-quality Greek oil)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
- 1/2 teaspoon Dijon Mustard (optional, acts as an emulsifier)
- 1/4 teaspoon Fine Sea Salt (to taste)
For Serving
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 Lemon Wedges (for extra brightness)
- 1 tablespoon Capers (rinsed and drained)
👨🍳 Instructions
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1
Remove the fish from the refrigerator 20 minutes before cooking to bring them to room temperature; this ensures even cooking.
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2
Thoroughly pat the fish dry inside and out using paper towels. Moisture is the enemy of crispy skin—the drier the skin, the better the sear.
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3
Preheat your grill to medium-high heat (about 400-450°F). Ensure the grill grates are meticulously cleaned and lightly oiled to prevent sticking.
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4
Make three shallow diagonal slashes on each side of the fish. This helps the heat penetrate and prevents the skin from bursting.
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5
Season the cavity of each fish with sea salt and pepper. Stuff with 2-3 lemon slices, 2 sprigs of fresh oregano, 1 smashed garlic clove, and 2 sprigs of parsley.
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6
Rub the exterior of the fish generously with olive oil and season with salt and pepper, making sure to get into the slashes.
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7
Prepare the Ladolemono: In a small jar or bowl, whisk together the 1/4 cup olive oil, lemon juice, dried oregano, mustard, and salt until thick and creamy.
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8
Place the fish on the hot grill. Close the lid and cook undisturbed for 6-8 minutes. Do not try to move the fish too early; it will release naturally when the skin is crisp.
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9
Carefully flip the fish using a wide fish spatula. If it resists, give it another minute. Cook for an additional 5-7 minutes on the second side.
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10
The fish is done when the internal temperature reaches 145°F or when the flesh near the backbone is opaque and flakes easily with a fork.
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11
Transfer the fish to a warm platter. Immediately pour half of the Ladolemono sauce over the hot fish so it absorbs the flavors.
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12
Garnish with fresh parsley, capers, and extra lemon wedges. Serve the remaining sauce on the side.
💡 Chef's Tips
Always use a 'fish weight' or a wide spatula to flip to keep the delicate skin intact. If cooking indoors, use a well-seasoned cast-iron grill pan on high heat. Don't skip the mustard in the sauce; it keeps the oil and lemon juice from separating. For a truly authentic touch, use wild-caught Lavraki if available at your local fishmonger. If the fish eyes turn opaque white, it is a classic visual cue that the fish is fully cooked.
🍽️ Serving Suggestions
Serve with 'Horta' (boiled dandelion greens or spinach) dressed in lemon and oil. Pair with a crisp, chilled Assyrtiko wine from Santorini. Add a side of 'Patates Lemonates' (Greek lemon roasted potatoes) to soak up the juices. A simple Greek salad (Horiatiki) provides a fresh, crunchy contrast to the smoky fish. Finish the meal with a light fruit platter or Greek yogurt with honey.