Lavraki Recipe

Prepare the Spanakorizo

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.

Add Spinach and Rice

Stir in the chopped spinach and cook until wilted. Add the rinsed rice and vegetable broth, bringing it to a boil. Reduce the heat, cover, and simmer for about 15 minutes, or until the rice is cooked.

Mix in Feta and Seasoning

Remove from heat, and stir in the crumbled feta cheese, lemon juice, salt, black pepper, and chopped dill. Set aside to cool.

Prepare the Sea Bass

Preheat the grill to medium-high heat. Rinse the sea bass inside and out, then pat dry. Rub the outside with the remaining olive oil, and season with salt and black pepper.

Stuff the Sea Bass

Stuff the cavity of the sea bass with the spanakorizo mixture.

Grill the Sea Bass

Place the stuffed sea bass on the grill. Cook for about 6-8 minutes on each side or until the fish is cooked through and flakes easily with a fork.

Blister the Cherry Tomatoes

In the last few minutes of grilling, add cherry tomatoes to the grill, turning occasionally until blistered.

Serve

Remove the sea bass from the grill, serve on a platter with blistered cherry tomatoes on the side.