AVRAMAR Sea Bass with Santorini White Wine
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  • 4 Sea Bass (Branzino / Loup de Mer)
  • 1/2 kilogram of leeks cut into slices (white part)
  • 2-3 garlic cloves
  • 1 wine glass olive oil
  • 1 kilogram of potatoes cut into slices
  • 1 kilogram of tomatoes cut into slices
  • 1 glass of Santorini white wine
  • Salt, pepper and rosemary



Cooking time:

  1. Pre-heat the oven to 180ºC-200ºC.
  2. Place the potato slices into an oven dish, spread them out and sprinkle with salt and pepper.
  3. Put the leek slices on top of the potatoes. Next, place the Sea Bass on top, followed by the finely chopped garlic, tomatoes, olive oil, salt, pepper, rosemary and a wine glass of water.
  4. Cover the oven dish with aluminum foil and put in the oven for 25-30 minutes.
  5. Remove the aluminum foil and continue to bake for another 15-20 minutes to give a nice brown color. Add a little more water to the potatoes if necessary.
  6. Take out of the oven once almost all of the liquid has been absorbed.
  7. Serve with freshly ground pepper.