Roasted Sea Bass with Summer Squash

"We had a boat when I was a kid, so fishing was a part of my youth," Michael Psilakis says. Here, he mixes ladolemono (lemon juice and olive oil) with mustard and yogurt to create a tangy, creamy sauce for succulent roasted fish and vegetables.

video Michael Psilakis: Defining Greek Food


Slideshow:  More Recipes by Michael Psilakis

Slideshow:  More Greek Recipes


  • Active:
  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Make Crab Cakes


  • Two 3-pound whole fish, such as sea bass or snapper, scaled and gutted
  • Salt and freshly ground black pepper
  • 4 sprigs each of thyme, rosemary and dill
  • 4 plum tomatoes, thinly sliced
  • 1 red onion, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 small yellow squash, thinly sliced
  • 2 tablespoons extra-virgin olive oil, for drizzling and serving
  • 1 tablespoon dried Greek oregano
  • 1/4 cup fresh lemon juice
  • 1/2 tablespoon Dijon mustard
  • 2 tablespoons plain whole-milk Greek yogurt or Homemade Greek Yogurt
  • 2/3 cup mixed chopped dill, mint and parsley
  • Lemon wedges, for serving

How to make this recipe

  1. Preheat the oven to 400°. Put the fish in a large roasting pan and season inside and out with salt and pepper. Fill the cavities with the herb sprigs. Scatter the tomatoes, onion, zucchini and squash over the fish and on the bottom of the roasting pan; season with salt and pepper. Generously drizzle the fish and vegetables with olive oil and sprinkle with 1/2 tablespoon of the oregano. Roast for about 45 minutes, stirring the vegetables in the pan a few times, until the fish is just cooked through and the flesh flakes easily with a fork.

  2. Meanwhile, in a bowl, stir the lemon juice with the mustard, the 2 tablespoons of olive oil and the remaining 1/2 tablespoon of oregano. Stir in the yogurt and season with salt and pepper.

  3. Transfer the fish to a work surface. Scrape the vegetables and pan juices into a bowl and discard the herb sprigs. Remove the fish fillets from the bones; transfer to plates. Sprinkle the vegetables and fish with the chopped herbs. Pass the <em>ladolemono</em> yogurt at the table and serve with lemon wedges.

Suggested Pairing

Many of Greece's indigenous grapes, such as Agiorgitiko, Xinomavro and Moscofilero, produce fruity rosés that are substantial but still bright. That makes them ideal for full-flavored fish dishes like this one.

Contributed By Photo © Martin Morrell Published August 2010

473041 recipes/roasted-sea-bass-summer-squash 2013-12-06T23:45:45+00:00 Michael Psilakis summer|roasting|dinner-party|greek|mediterranean|6|healthy august-2010,michael psilakis,kefi,gus and gabriel,roasted sea bass,summer squash recipes,roasted-sea-bass-summer-squash 473041

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5