White seabass Lavraki Fricasse

Recipe and photo by Sea Forager member Paula Hamilton

“We made Lavraki Fricasse, a Greek recipe with roast sea bass, roast potatoes and braised greens served with a lemon, olive oil, garlic, fresh oregano and Dijon mustard sauce. It was delicious!” - Sea Forager member Paula Hamilton.

The recipe we used was based on Greek Lavraki (Mediterranean sea bass.)

We roasted the sea bass in a 400 degree oven but you could also pan-fry it.

We served the fish with braised Swiss chard, roast potatoes and a Greek sauce made by whisking together 1/4 cup freshly squeezed lemon juice, 1/2 cup of extra-virgin olive oil, two cloves of grated garlic, one tablespoon of dried oregano and one teaspoon of Dijon mustard.