Lavraki (Λαυράκι Ψητό - Whole Grilled Sea Bass)

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 2 servings

Country of Origin

Greece

Description

Whole Mediterranean sea bass scored and stuffed with lemon slices and oregano, grilled over high heat until skin crisps, and served dressed in Ladolemono (whisked lemon-olive oil sauce).

Presentation & How It's Eaten

Served whole on a platter with fresh parsley and lemon wedges. Filleted at table and spooned with generous amounts of Ladolemono sauce.

Ingredients

• 2 whole sea bass (Lavraki/Branzino, ~450g / 1 lb each, gutted and scaled)

• 1 lemon, sliced into rounds

• 4 sprigs fresh oregano or 1 tbsp dried oregano

• 2 cloves garlic, sliced

• Sea salt and cracked black pepper

Ladolemono Dressing:

• 1/3 cup extra virgin olive oil

• 3 tbsp fresh lemon juice

• 1 pinch sea salt

Step-by-Step Directions

1. Prep Fish: Pat sea bass dry inside and out. Score skin 3 times diagonally on both sides. Season cavity with salt and pepper, then stuff with lemon slices, garlic, and oregano sprigs.

2. Oil Skin: Rub exterior skin generously with olive oil and season with sea salt.

3. Grill: Preheat grill to high (450°F / 230°C). Lay fish on clean, well-oiled grates. Grill undisturbed for 6–7 minutes per side until skin is crispy and flesh flakes easily.

4. Make Dressing: Whisk 1/3 cup olive oil and 3 tbsp lemon juice vigorously in a bowl until emulsified.

5. Dress & Serve: Transfer grilled sea bass to a platter and pour Ladolemono dressing over fish while still piping hot.

Cooking Tips

• Dry Skin is Essential: Patting fish skin thoroughly dry with paper towels prior to oiling guarantees crispy skin that won't stick to grill grates.

Nutrition Facts

(Estimated per serving, 1 whole fish)

• Calories: ~430 kcal

• Total Fat: 28g

• Saturated Fat: 4.5g

• Cholesterol: 90mg

• Sodium: ~520mg

• Total Carbohydrates: 4g

• Dietary Fiber: 1g

• Sugars: 1g

• Protein: 42g