The Estate Tableat Copperopolis
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Greek · Main

Lavraki with Mushrooms and Red Wine

Skin-on sea bass fillets steamed in a skillet on a bed of red-wine-braised mushrooms, with a little tomato paste and balsamic for depth. Quick enough for a weeknight, smart enough for guests.

  • YieldServes 4
  • Hands-on40 min
  • Total1 h 4 min
  • Difficulty

Ingredients

  • 450 gmixed mushrooms: fresh button, fresh portobello and dried chanterelle, wiped clean
  • 60 mlextra-virgin Greek olive oil, divided
  • 1red onion, finely chopped
  • 2 clovesgarlic, finely chopped
  • 160 mldry Greek red wine, such as xinomavro
  • 3 sprigsfresh thyme
  • to tastesalt and freshly ground black pepper
  • 2 tsptomato paste
  • 1 tbspGreek balsamic vinegar
  • 4skin-on Mediterranean sea bass fillets
  • 3 tbspfresh chives, snipped

Diet

  • Pescatarian
  • Mediterranean

Contains

  • Fish
  • Sulfites
  • Bass
  • Olive
  • Grapes
  • Nightshades (any)
  • Tomato
  • Onion family (any)
  • Onion
  • Garlic
  • Chives
  • Thyme
  • Black and white pepper
  • Mushrooms (any)
  • Button, cremini and portobello
  • Histamine (aged and fermented foods)
  • Alcohol

Taste

  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Bitter
  • Richness / fat
  • Herbal / fresh

Equipment

  • Stovetop

Season

  • Any season

Occasion

  • Weeknight
  • Entertaining

Effort

  • 20–45 min active
  • 1–3 hours total
  • Difficulty 2

Nutrition

  • Calories: low
  • Protein: high
  • Carbs: low
  • Fat: moderate
  • Fiber: low
  • Sodium: low

Budget

  • Budget: high

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