Monday, June 1, 2015


4 sea bass, about 1 to 1 1/4 pound each
1 1/2 - 2 bunches of fresh parsley, finely chopped
5 cloves of garlic, thinly sliced
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of olive oil
sea salt
1 rounded tablespoon of Greek oregano (rigani)
24 thin round slices of tomato (4-5 large tomatoes)
4 pieces of baking parchment paper or brown oil paper
olive oil for brushing the paper
1 cup of white wine

3 cups of water

Preheat oven to 400 - 410°F (205 - 210°C). Gut and scale the fish (leaving heads on), and rinse well. Pat dry. Lightly salt inside and out. Combine parsley, garlic, lemon juice, 2 tablespoons of olive oil, and oregano, and a little more salt, and stuff the stomach cavities. Pour the wine and water into the bottom of a large baking pan (about 15 3/4 X 13 3/4 or equivalent). Brush a piece of paper with oil. Lay 3 tomato slices on the oiled side, one fish on top, and 3 more tomato slices on top of the fish. Wrap each fish up in a piece of paper and place, seam side down, in the baking pan. Bake at 400°F (210°C) for about 45 minutes. To test for readyness, press the paper with your hand. The fish should be soft.