Take your palate on a Mediterranean adventure with this fish dish

8 months ago

seabass sto fourno (lavraki)

Also known as European sea bass, lavraki is one of the most important fishes in the world. With various recipes featuring the European sea bass, you won’t have any doubts left once you get to try at least one of ‘em. Plus, the Mediterranean diet wouldn’t be complete without this classic dish!


Seabass Sto Fourno (Lavraki)

Makes 5-6 servings


2 Whole fresh fish, preferably the local seabass (apahap) (substitute with pampano, labahita, round dalagang bukid)

1 Large carrot, sliced into medallions

1 cup Sliced fennel bulb

4-6 Potatoes, quartered

*Extra virgin olive oil

Half a lemon, cut into thin slices

6 sprigs Fresh thyme

2 Tbsps Chopped fresh fennel leaves

2 cloves Garlic, smashed

12 pcs Large Manila clams

8 pcs Cherry tomatoes, sliced in half

½ cup Dry white wine

¼ cup Vegetable or fish stock

Zest of 1 lemon

Coarse sea salt and freshly ground black pepper, to season

Red pepper flakes, for garnish


  1. Preheat oven to 475°F. Rinse fish and pat dry. Slice fennel in half and cut into 1/4 inch wedges.
  2. Bring a medium pot of water to a boil. Add salt, carrots and fennel. Blanch for about 4 minutes. Shock vegetables. Keep in bowl with ice.
  3. In the same pot of boiling salt water, add the quartered potatoes; simmer for twelve minutes. Strain and reserve.
  4. In the meantime, line a baking dish with aluminum foil all the way up to the sides.
  5. Drizzle the fish with olive oil and season inside and out. Using a sharp knife, make 4 angled slits into the body of the fish and insert half a slice of lemon into each slit. Place lemon wedges, thyme sprigs, and fennel fronds in the fish cavity.
  6. Place fish in the baking dish and arrange the potatoes, carrots, celery, garlic, clams, cherry tomatoes, and fennel around the fish. Drizzle with Ouzo liquor and olive oil. Pour wine and stock over everything; season vegetables to taste. Sprinkle with sprigs of thyme.
  7. Cover baking dish with foil and bake for approximately 30-35 minutes (depending on the size of the fish).
  8. Uncover and drizzle with extra virgin olive oil. Sprinkle with lemon zest and chopped fresh fennel fronds. Serve whole or filleted, with all cooked vegetables, and spoon sauce on top.


Recipe by Chef Robby Goco
Photographed by Mark Jacob 


Mediterranean meals to make you mouth water:

Mediterranean Prawns

Herbed Salmon with Capers

Lamb Stew with White Beans


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