Lavraki (roasted whole Mediterranean sea bass) with ladolemono dressing and lemony potatoes
Greek cuisine · Dimitra's Dishes · ♥ 2K likes · 112.6K views · 5 min video
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Read about whole (round, drawn or dressed) in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 lb branzino
Cut slits on the front and back of the cleaned fish so it cooks evenly.
- olive oil
- salt
- black pepper
Drizzle olive oil over and inside the fish; season inside and out, front and back, with salt and black pepper. No lemon slices inside, as the rind can turn it bitter.
Put on a parchment-lined baking tray and roast in a preheated 400 degree oven 20 to 25 minutes. Let rest a little.
- potatoes
- salted water
Pressure cook the potatoes in salted water 6 minutes; drain and cut into big cubes.
- ¼ cup olive oil
- lemon juice
- salt and pepper
In a big bowl, toss the warm potatoes with about 1/4 cup olive oil, lemon juice to taste, salt and pepper so they absorb the flavour.
Roast in the air fryer basket at 400 degrees 15 minutes, until crispy outside and soft inside.
- freshly squeezed lemon juice
- 2 cloves garlic cloves
- olive oil
- mustard
- 1–2 tsp dried oregano
- salt
For the ladolemono dressing: put freshly squeezed lemon juice in a mixing bowl, grate in 2 garlic cloves, add almost double the amount of olive oil, a little mustard to help it emulsify, a heaping teaspoon or two of dried oregano and a pinch of salt. Whisk; without mustard, whisk again before serving as it separates.
Put the fish on a serving platter; serve on plates with the potatoes, open the fish and drizzle generously with the dressing.
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