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From the Chef
Vasilis Leonidou

Wild sea bass with stamnagathi* in light tomato jam with extra virgin olive oil of Megaritiki variety

Recipe Vasilis Leonidou Wild sea bass extra virgin olive oil

Ingredients for 1-2 pax

  • 1 – 1,5 kg wild sea bass in fillet from our fisherman

  • 2 large tomatoes cut in dices (approx. 500 gr)

  • 500 gr stamnagathi*

  • 1 ½ tspn brown sugar

  • 1 glass of white wine

  • 1 onion

  • 2 garlic cloves

  • Fresh thyme

  • Fresh mint, parsley and dill

  • Lemon zest and lime

  • Lemon juice

  • 6-8 tbsp extra virgin olive oil of Megaritiki variety

  • Salt blossom or regular salt, pepper

* stamnagathi = wild Cretan green leaves (use any wild bitter green leaves)


Poor 2 tbsp. of extra virgin olive oil in a pan with the chopped onion and garlic cut in half (you can also add the garlic in one piece and remove it later or chopped up) . Add the wine and wait a few minutes for it to be consumed and become slightly more concentrated. Preserve a low heat during the entire preparation. Add the diced tomatoes, having first removed their seeds if you like, and after they release a little liquid, add the sugar and the fresh thyme. Allow the ingredients to slightly set and keep the sauce aside.

Wash and clean well the stamnagathi* and then boil it in plenty of salted water. When it is boiled, remove it and season with salt and sprinkle olive oil while it is still hot. Add a little lemon and lime zest and a little lemon juice. It is now time to start cooking the sea bass fillets, placing them in a non-stick pan on the side of the skin for a few minutes, adding a pinch of salt blossom or regular salt and grated pepper. When they start acquiring a white colour all around, turn them over and cook for 1-2′ depending on their size.

Finally, prepare a garnish of fresh mint, parsley and dill, seasoning with a little salt and pepper and olive oil and mixing all the ingredients together. Set up the dish by placing the tomato sauce on the bottom,the stamnagathi on top, then the sea bass fillets and finally the fresh herb garnish while also lightly sprinkling with extra virgin olive oil.

Cooking time: 40’

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Wild sea bass with stamnagathi* in light tomato jam with extra virgin olive oil of Megaritiki variety

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