SELONDA Sea Bass with Santorini White Wine | Rena tis Ftelias


  • 4 SELONDA Sea Bass (Branzino / Loup de Mer)
  • 1/2 kilogram of leeks cut into slices (white part)
  • 2-3 garlic cloves
  • 1 wine glass olive oil
  • 1 kilogram of potatoes cut into slices
  • 1 kilogram of tomatoes cut into slices
  • 1 glass of Santorini white wine
  • salt, pepper
  • rosemary


  1. Pre-heat the oven to 180-200 degrees Celsius.
  2. Place the potato slices into a baking pan, sprinkle salt and pepper and spread them out.
  3. Put the leek slices on top of the potatoes and on top of the Selonda Sea Bass, the finely chopped garlic, tomatoes, olive oil, salt, pepper, rosemary and a wine glass of water.
  4. Cover the baking pan with aluminum foil and put in the oven for 25-30 minutes.
  5. Take the pan out of the oven and remove the aluminum foil. Place the pan uncovered in the oven for another 15-20 minutes to give a nice brown color. Try the potatoes to see if it is necessary to add a little more water.
  6. Take out of the oven once the ingredients in the pan have absorbed almost all of the liquids.
  7. Serve with freshly ground pepper.