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Λαβράκι Της Μεσογείου

Mediterranean Sea Bass

Degree of difficulty


Preparation time

15 minutes

Cooking Time

20 minutes




  • 2 tablespoons olive oil, plus more for drizzling
  • 1 small yellow onion, thinly sliced
  • 1, 14.5 ounce can whole tomatoes, cut into ½-inch chunks, with juice reserved
  • 6 tablespoons pitted Kalamata olives, quartered and divided
  • 6 tablespoons feta, crumbled and divided
  • 3 tablespoons dill, chopped and divided
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest, divided
  • 10 ounces sea bass, cut into 2-inch pieces
  • Salt and freshly ground black pepper to taste
  • Baguette for serving


  1. Heat 2 tablespoons of oil in a skillet. Sauté onion until lightly browned, 7-8 minutes. Add tomatoes and juice and let reduce slightly, 5-6 minutes.
  2. Fold in ¼ cup olives, ¼ cup feta, 2 tablespoons of dill, lemon juice, and 1½ teaspoons of lemon zest. Cook until warmed through, 2-3 minutes. Season with salt and pepper.
  3. Place the fish on top of the tomato mixture, cover with lid and steam fish until it is cooked, 4-5 minutes.
  4. Garnish with 2 tablespoons of olives, 2 tablespoons of feta, 1 tablespoon of dill, and 1½ teaspoons of lemon zest. Drizzle with olive oil. Serve immediately from pan with baguette on the side.
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