Simple, Fresh & Full of Flavor: Baked Lavraki Fillets

When you crave something light yet satisfying, this Greek-style Lavraki (sea bass) fillet recipe hits the spot.

No heavy sauces—just fresh herbs, lemon, and olive oil letting the fish shine like it should.I baked these fillets with garlic, fresh oregano, lemon zest, and a handful of cherry tomatoes. In just 15 minutes, you get a dish that tastes like summer by the sea.

Serve it with a crisp salad, roasted potatoes, or steamed greens—and don’t forget the extra drizzle of olive oil and a squeeze of lemon on top.

Healthy. Quick. Mediterranean.

That’s how we do it in MyGreekitchen.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

2 lavraki (sea bass) fillets, skin on or off

3 tablespoons extra virgin olive oil

Juice of 1 lemon

Zest of 1 lemon

2 garlic cloves, minced

1 tablespoon fresh oregano (or 1 tsp dried)

1 tablespoon chopped fresh parsley

Salt & freshly ground black pepper

Directions

Preheat oven to 200°C (390°F).

Prepare a small baking dish or tray with parchment or lightly greased.

Lay the fillets skin-side down (if skin is on). Season with salt, pepper, oregano, and lemon zest.

Make the marinade:In a small bowl, mix olive oil, lemon juice, minced garlic, and parsley.

Spoon the marinade over the fillets.Add cherry tomatoes, olives, or zucchini slices around if desired.

Bake for 12–15 minutes, or until the fish is opaque and flakes easily.

Serve with:A drizzle of olive oil, extra lemon wedges, and sides like steamed greens, roasted potatoes, or a Greek salad.