Sea Bass Plaki

serves 4

4 Pc. of 8 oz. Sea Bass Filet
2 oz extra virgin olive oil
1 Onion cut ¼ inch thick
1 Tomato cut ¼ inch thick
8 Pieces of Fingerling Potatoes cut in half
1 Tbsp. Shallots
2 Tbsp. Capers
1 Tbsp. Fresh Oregano
1 Cup White Wine
2 Tbsp. Butter
Sea salt and freshly ground pepper to taste

In a skillet sear the Sea Bass in Extra Virgin Olive Oil. Remove and set aside. Sauté the sliced onion on both sides and add the Sea Bass fillets over the inions .Place the tomato slices over the fish and add the potatoes, shallots, capers and oregano. Add the White Wine and Butter and transfer everything to a clay vessel .Now you can add the sea salt and the pepper . Bake it for 15-20 minutes in a, at 350 degrees.




Kali Orexi



Chef Gregory Zapantis