Recipe information
Make Lavraki in just 45m. mediterranean whole grilled sea bass, stuffed with spanakorizo, blistered cherry tomatoes
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Ingredients
Ingredients
Directions
1. 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.
2. 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.
3. 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.
4. 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.
5. Stuff the Sea Bass
Stuff the cavity of the sea bass with the spanakorizo mixture.
6. 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.
7. Blister the Cherry Tomatoes
In the last few minutes of grilling, add cherry tomatoes to the grill, turning occasionally until blistered.
8. Serve
Remove the sea bass from the grill, serve on a platter with blistered cherry tomatoes on the side.
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