Best herbs for baked lavraki - sea bass?

[auroracoor1]

My local fishmonger often has fresh sea bass, and when I see it, I can’t resist picking some up. I’m pretty sure I’ve had it in Greece as lavraki—maybe grilled at a seaside taverna or baked with lemon and olive oil. I’d love to bring that flavor home!

I usually bake it whole, but I’m not sure I’m doing it the traditional Greek way. What herbs or aromatics are typically used for lavraki in Greece? I’ve heard oregano is common, but are there others—like thyme, rosemary, dill, or bay leaf?

Also, how is it most often prepared in Greek homes or tavernas? I kind of want to replicate those flavors.

 

[k_tsoukalas]

Lavraki is such a classic in Greece, and you’re right — it’s often served simply so the delicate flavor of the fish shines. In seaside tavernas, the most common preparation is grilled whole over charcoal, brushed with olive oil, and finished with ladolemono (a dressing of olive oil, lemon juice, and sometimes a touch of oregano or parsley).

For baking at home, the traditional method is to stuff the cavity with sliced lemon, fresh parsley, and sometimes a sprig of dill or thyme. Bay leaves can add a gentle aroma, but use them sparingly so they don’t overpower. Lightly score the skin, drizzle generously with olive oil, season with sea salt, and bake until just cooked through.