Oven-baked sea bass (Lavraki plaki) from Cooking with Loula: Greek Recipes from My Family to Yours (page 63) by Alexandra Stratou

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Notes about this recipe

  • Indio32 on September 21, 2020

    Really enjoyed this.... took note of Yildiz100's points and so used heirloom tomatoes which were substantially less watery than standard tomatoes. Pre-cooked it on the hob longer than suggested and then added much less water when it went into the oven. Halfway through cooking I tossed the potatoes and only added a touch more water. Sauce was lovely and thick. Just right to squish a potato with a fork into it.... delish!!

  • Yildiz100 on October 08, 2017

    This did not reduce to a thicky, dark tomato sauce as in the photo, it was still quite watery. Additionally, the potatoes had an unpleasant leathery texture wherever they stuck out of the sauce at the end, despite my stirring a few times. Definitely will not repeat this version of the dish.

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