Sea bass with ouzo

Sea bass with ouzo

Lavráki may oúzo

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

I cooked this meal at Vivari Beach at Drepano – I gathered local ingredients and cooked them on the spot. Sea bass is not available in Australia but barramundi makes a good substitute. If the fish is too large for your pan, cut off the head to enable it to fit.

Ingredients

Quantity Ingredient
1kg whole sea bass or barramundi, cleaned and scaled, head intact
1/4 cup extra-virgin olive oil
1 cup ouzo
1 cup water

Leek stuffing

Quantity Ingredient
1/4 cup olive oil
2 young, thin leeks, cut into 1 cm thick slices
1/2 bunch dill, chopped
1 lemon, finely grated zest

Method

  1. To make the stuffing, heat the oil in a frying pan over a medium–low heat. Add the leeks and cook, stirring often until the leek is wilted and soft, but not brown. Remove from the heat and allow to cool. Add the dill and lemon zest.
  2. Place the stuffing in the fish cavity.
  3. Heat the oil in a deep frying pan (one with a lid) over a medium–high heat and add the fish. Taking care, immediately pour the ouzo into the frying pan and allow it to bubble up. Add the water, cover with the lid and reduce the heat to low. Simmer gently for 8 minutes, then carefully turn the fish over. Replace the lid and cook for a further 7 minutes, or until the fish is opaque and cooked through.
  4. Transfer the fish to a serving platter and pour over the pan juices to serve.

Lyndey’s note

  • To serve as a main course you may want to buy slightly larger fish and cook for a further few minutes.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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