Taverna style Greek butterflied sea bass

Taverna style Greek butterflied sea bass

This is one of the most common ways to serve freshly caught fish in Greece. Cooked simply, and served with lemon juice, loads of olive oil, and wild greens. Butterflying the sea bass could feel a bit overwhelming if you've never done it before, but it results in tender, juicy fish with plenty of flavor. You could also ask your fishmonger to do it for you, or use any other fish fillet that you prefer.

Taverna style Greek butterflied sea bass

This is one of the most common ways to serve freshly caught fish in Greece. Cooked simply, and served with lemon juice, loads of olive oil, and wild greens. Butterflying the sea bass could feel a bit overwhelming if you've never done it before, but it results in tender, juicy fish with plenty of flavor. You could also ask your fishmonger to do it for you, or use any other fish fillet that you prefer.
USMetric
2 servingservings

Ingredients

Sea bass
  • 1 (18 oz.) 1 (500 g) whole sea bass or white fish filletwhite fish fillets
  • salt and ground black pepper
  • 2 2 garlic clove, slicedgarlic cloves, sliced
  • 1 tbsp 1 tbsp olive oil
Greens
  • 2 tbsp 2 tbsp olive oil
  • 1 1 garlic clove, slicedgarlic cloves, sliced
  • 11 oz. (8½ cups) 300 g (2 liters) chard, roughly chopped or fresh spinach
  • salt or ground black pepper to taste
For serving
  • 3 tbsp 3 tbsp olive oil
  • ¼ cup 60 ml lemon juice
  • 2 tbsp 2 tbsp fresh parsley, chopped
  • 1 tbsp 1 tbsp fresh oregano, chopped
This recipe has been added to the shopping list.

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Preparing the sea bass

  3. Butterfly the sea bass (or ask your fishmonger to do it for you). Remove the insides, the scales, and the fins. Leave the tail and the head-on.
  4. Cut it along the backbone and all the way through the head. Do not cut it all the way through the belly; this is where it should remain connected, at least partially. Butterflying the sea bass will help it cook faster and will crisp up the meat inside.
  5. Season the fish with salt and pepper on the inside and outside. Open the fish and place it in a baking dish skin side down. Distribute the garlic on top and drizzle with olive oil.
  6. Place in the oven and bake for about 20 minutes depending on the size of the fish.
  7. Greens

  8. Heat a large skillet with olive oil over medium heat. Once hot, add the garlic and cook for a minute.
  9. Add the chard and cook until wilted. Season with salt and pepper to taste.
  10. For serving

  11. In a bowl, mix olive oil with the lemon juice, then pour the mixture over the cooked sea bass. Garnish with parsley and oregano. Serve with the cooked greens.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Martina’s cookbook, "The Beginner's Keto Diet Cookbook".1

  1. Diet Doctor receives no payment or other considerations from the sale of Martina’s cookbooks or the publishing of this post.

You might also like

DD+ MEMBERSHIP

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

One comment

  1. 2 comments removed
  2. DEBORAH
    Loved this....easy, flavorful. So thrilled that Diet Doctor now has recipes by Martina Slajerova....love her stuff.

Leave a reply

Reply to comment #0 by