Angelakis Weekly Seafood Specials



Sea Bass: A La Grecque

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You Need: (Serves 4)

  • 500g sea bass fillets, cut into serving pieces
  • salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup plain flour, more if needed
  • 2 tablespoon olive oil
  • 1 small onion, finely diced
  • 3-4 garlic cloves, minced or crushed
  • 750g ripe tomatoes, chopped
  • 1/4 cup lemon juice
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coriander seeds or ground coriander (optional)



Rinse the fish fillets with cold water and pat dry with paper towels. Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess.

Heat the oil in a frying pan over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side. Transfer to a plate and set aside.

Add the onion and garlic to the frying pan and cook, stirring until beginning to soften, 1-2 minutes. Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, coriander, salt and pepper and cook over high heat, stirrng for 3-4 minutes. Add the fish pieces and press them gently into the tomato mixture, cover the pan and cook over medium heat until the fish is no longer opaque in the centre, 8-10 minutes.

Discard the bay leaves, transfer the fish and tomato mixture to warmed dinner plates and serve with rice or pasta.