Wednesday, June 21, 2017

Whole Grilled Lavraki: Mediterranean Sea Bass





Lavraki is a Mediterranean sea bass, indigenous to the shores of Greece, and is considered a prized fish in Europe. In France, they are called Loup or Bar, the Spanish call them Robalo, and in Italy they are known as Spigola or, more commonly, as Bronzino. In Greece, Lavraki are a near mythical fish, ever elusive. In fact, when Greek journalists stumble upon a great story — snag that rare exclusive scoop — they call it a Lavraki. Stuffed with fresh herbs, lemon and sliced ginger this recipe for Whole Grilled Lavraki is easy to prepare and makes a gorgeous main dish, especially on a hot summer evening under the stars.   



Whole Grilled Lavraki
Serves 2

2 medium Lavraki, at room temperature - cleaned and scaled by your fishmonger
1/4 cup olive oil, for brushing and drizzling
Maldon salt and freshly ground pepper
1 handful fresh mint and lemon thyme
1/2-inch fresh ginger, peeled and finely sliced
2 lemons, one finely sliced and the other cut in half for grilling


Pat the fish dry with paper towels. Light an outdoor grill or barbecue to high heat. Season the inside of the lavraki with salt and a few grindings of black pepper, and rub the outside with the olive oil and season well with kosher salt which will help ensure a wonderful crispy skin. Stuff with lemon slices, sliced ginger and sprigs of fresh mint and lemon thyme. Place the lavraki and lemon halves on a foil lined baking sheet for easy transport to the barbecue.

Grill the fish over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side, adding the lemon halves cut side down for the last 3-4 minutes. Serve the lavraki straight away, and garnish with the grilled lemon wedges for squeezing overtop of the fish.