Greek Sea Bass (Lavraki)

This method of cooking sea bass (Lavraki) is popular on the island of  Cephalonia, especially in Fiskardo, where large amounts of the fish can be found in the sea. What makes it different is that the stomach is filled with the garlic an herbs and it is baked wrapped in greaseproof paper. It's quite easy to prepare, if you are used to cleaning fish.

Ingredients

4 sea bass (approx 500g each)
4 medium tomatoes
5-6 cloves garlic finely chopped
4 tablespoons parsley finely chopped
1 level teaspoon oregano
300 ml white wine
150 ml olive oil
Salt
4 sheets greaseproof paper


Preparation

Clean and scale the fish, making sure you clean inside the head and stomach.

Salt the fish both outside and inside the stomach and set aside.

Cut 6 horizontal slices from each tomato.

Place 3 tomato slices in a row in the centre of each sheet of greaseproof paper.

Place the fish on top of each row of tomatoes.

Put equal amounts of garlic, parsley and oregano in the stomach of each fish.

Sprinkle olive oil over the fish.

Place 3 tomato slices on top of each fish.

Wrap each fish in the greaseproof paper fairly tightly. (see photo below after it has come out of the oven)

Place all 4 in an oven dish and add the remaining olive oil, the white wine and 1 cup of water.

Bake in a pre heated oven at 180 degrees Celsius for about 45 minutes.

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