Taverna style Greek butterflied sea bass
- 1 (18 oz.) 1 (500 g) whole sea bass or
- salt and ground black pepper
- 2 2 garlic clove, slicedgarlic cloves, sliced
- 1 tbsp 1 tbsp olive oil
- 2 tbsp 2 tbsp olive oil
- 1 1 garlic clove, slicedgarlic cloves, sliced
- 11 oz. (8½ cups) 300 g (2 liters) , roughly chopped or fresh spinach
- salt or ground black pepper to taste
- 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
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- 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.
- Place in the oven and bake for about 20 minutes depending on the size of the fish.
- Heat a large skillet with olive oil over medium heat. Once hot, add the garlic and cook for a minute.
- Add the chard and cook until wilted. Season with salt and pepper to taste.
- 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.
Preparing the sea bass
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