Why recepie famous for?
One good thing about cooking with fish is that it instantly becomes a low-calorie meal. I mean, yes, you could add stuff and blow the calorie count out of the water, but generally, it is a healthy meal. This recipe is no exception.
Ingredients
4 sea bass (about 1 to 1 1/4 pound each)1 1/2 to 2 bunches of parsley (fresh, finely chopped)
5 cloves of garlic (thinly sliced)
2 tablespoons of lemon juice (freshly squeezed)
2 tablespoons of olive oil
Sea salt (to taste)
1 rounded tablespoon of Greek oregano (rigani)
24 slices of tomato (thin, round, 4-5 large tomatoes)
Olive oil (for brushing)
1 cup of white wine
3 cups of water
Instructions
Gather the ingredients.Preheat oven to 400 to 410 F/205 to 210 C.
Gut and scale the fish (leaving heads on) and rinse well.Pat dry.
Lightly salt inside and out.
Combine parsley, garlic, lemon juice, two tablespoons of olive oil, oregano, and a little more salt.
Stuff the stomach cavities.
Pour the wine and water into the bottom of a large baking pan (about 15 3/4 inches by13 3/4 inches or equivalent).
Brush a piece of paper with oil.
Lay three tomato slices on the oiled side, one fish on top, and three more tomato slices on top of the fish.
Wrap each fish up in a piece of paper and place, seam side down, in the baking pan.
Bake in preheated oven for about 45 minutes.
To test for doneness, press the paper with your hand. The fish should be soft.
Serve and enjoy!
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