Marinated Sea Bass

Marinated Sea Bass with marinated rock samphire on a cucumber bed


Recipe by Chef Lefteris Lazarou – Messinian Gastronomy Seminars 2014


In a bowl add salt, pepper, vinegar, and lemon juice. Gradually adding sunflower oil mix ingredients using an eggbeater. In another bowl, fillet the sea bass and add a layer of marinade, which we continuously mix. Continue layering in the same way. Add some extra salt.

Instructions for the syrup

In a saucepan add vinegar, the star anise and turmeric. Bring to a boil and add the sugar. Then add blanched rock samphire. Turn off the heat and let syrup sit for 3 minutes. Once ready, transfer to a Gastronorm container.


  • 2 kg fresh sea bass (400 – 600 g each)
  • 300 g rock samphire
  • 2 pieces of cucumber
  • olive oil
  • sea salt
  • pepper


Ingredients for the marinade

  • 25 g salt
  • 7 g white pepper
  • 300 ml fresh lemon juice
  • 175 ml white balsamic vinegar
  • 1.250 ml sunflower oil


Ingredients for the rock samphire syrup