Sea bass with ouzo recipe
- Cuisine: Greek
- Prep Time: 10 min(s)
- Cook Time: 20 min(s)
- Serves 4
In the show, I cooked this recipe at Vivari Beach at Drepano. Here, I gathered Greek ingredients and cooked them spontaneously. Sea bass is not available in Australia. Barramundi is a good substitute. If the fish is too large for your pan, cut off the head.
Ingredients¼ cup (60ml) extra virgin olive oil
1 kilo approx. whole sea bass or barramundi, cleaned and scaled, head-on
1 cup (250ml) ouzo
60ml olive oil
2 pencil leeks, cut into 1cm slices
½ bunch dill, chopped
Zest of 1 lemon
PreparationFor stuffing, heat olive oil in a frying pan over medium heat. Add leeks and cook, stirring often until wilted and soft but not brown. Remove from heat and cool. Add remaining ingredients.
Fill fish cavity with stuffing.
Heat olive oil in a deep-sided pan over medium high heat and when hot add fish. Immediately pour over ouzo and allow to bubble up. Add 1 cup water, cover and reduce heat to a simmer. After 7-8 minutes, turn over carefully. Replace lid and cook for a further 7-8 minutes or until fish is opaque and cooked through.
Serve with pan juices poured over.
Lyndey’s note: To serve as a main course, you may want to buy slightly larger fish and cook for a couple of minutes longer.
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