F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Roasted Sea Bass with Summer Squash
© Martin Morrell

Roasted Sea Bass with Summer Squash

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 20 MIN
  • SERVINGS: 6
  • HEALTHY

"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

  1. Two 3-pound whole fish, such as sea bass or snapper, scaled and gutted
  2. Salt and freshly ground black pepper
  3. 4 sprigs each of thyme, rosemary and dill
  4. 4 plum tomatoes, thinly sliced
  5. 1 red onion, thinly sliced
  6. 1 small zucchini, thinly sliced
  7. 1 small yellow squash, thinly sliced
  8. 2 tablespoons extra-virgin olive oil, for drizzling and serving
  9. 1 tablespoon dried Greek oregano
  10. 1/4 cup fresh lemon juice
  11. 1/2 tablespoon Dijon mustard
  12. 2 tablespoons plain whole-milk Greek yogurt or Homemade Greek Yogurt
  13. 2/3 cup mixed chopped dill, mint and parsley
  14. Lemon wedges, for serving
  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 ladolemono 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.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.