📝 About This Recipe
Transport your senses to a seaside taverna on the shores of the Aegean with this classic Tsipoura. This dish celebrates the Mediterranean philosophy of simplicity, where the natural sweetness of fresh sea bream is enhanced by the smoky char of the grill and a bright, silky lemon-oil emulsion. It is a healthy, elegant, and deeply traditional centerpiece that captures the true essence of Greek coastal soul.
🥗 Ingredients
The Fish
- 2 pieces Whole Sea Bream (Tsipoura) (approx. 400-500g each, scaled and gutted with gills removed)
- 2 tablespoons Extra Virgin Olive Oil (high quality, for brushing)
- 1 teaspoon Sea Salt (flaky or coarse)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics for Cavity
- 1 Fresh Lemon (cut into thin half-moons)
- 4 sprigs Fresh Oregano (or wild Greek thyme)
- 2 cloves Garlic (thinly sliced)
Ladolemono Sauce
- 1/3 cup Extra Virgin Olive Oil (robust Greek oil preferred)
- 3 tablespoons Fresh Lemon Juice (from about 1.5 lemons)
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
- 1/2 teaspoon Dijon Mustard (optional, for emulsification)
- 1 pinch Fine Sea Salt
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 4 Lemon Wedges (for serving)
- 1 teaspoon Capers (rinsed, optional)
👨🍳 Instructions
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1
Remove the fish from the refrigerator 20 minutes before cooking to bring them to room temperature; this ensures even cooking.
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2
Rinse the sea bream under cold water and pat them extremely dry inside and out with paper towels. A dry skin is the secret to preventing sticking and achieving a crispy finish.
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3
Using a sharp knife, make 2-3 shallow diagonal slashes on each side of the fish. This helps the heat penetrate and prevents the skin from bursting.
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4
Season the cavity of each fish with a pinch of salt and pepper. Stuff with 2 lemon slices, 2 sprigs of oregano, and the sliced garlic.
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5
Rub the exterior of the fish generously with olive oil and season well with sea salt and cracked pepper, ensuring the salt gets into the slashes.
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6
Preheat your grill (charcoal is traditional, but gas works) to medium-high heat. Clean the grates thoroughly with a wire brush and wipe with an oil-soaked paper towel.
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7
Prepare the Ladolemono: In a small jar or bowl, whisk together the 1/3 cup olive oil, lemon juice, dried oregano, mustard, and a pinch of salt until thickened and emulsified.
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8
Place the fish on the grill. Let them cook undisturbed for 6-8 minutes. Do not try to move them early; the fish will naturally 'release' from the grate when the skin is charred and crisp.
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9
Carefully flip the fish using a wide fish spatula. If it resists, give it another minute. Cook the second side for another 5-7 minutes.
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10
The fish is done when the internal temperature near the bone reaches 145°F (63°C) or the flesh is opaque and flakes easily with a fork.
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11
Remove the fish to a warm platter. Immediately pour half of the Ladolemono sauce over the hot fish so it absorbs the flavors.
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12
Rest for 3-5 minutes. Garnish with fresh parsley, capers, and extra lemon wedges before serving whole.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be clear and the gills bright red. To prevent sticking, make sure the grill grates are screaming hot and very clean before adding the fish. If you are nervous about flipping, you can use a hinged stainless steel fish basket. Don't skip the Ladolemono emulsion; it is the 'magic sauce' that defines Greek seafood. Rubbing the dried oregano between your palms wakes up the essential oils for a better aroma.
🍽️ Serving Suggestions
Serve with 'Horta' (boiled wild greens) drizzled with lemon and olive oil. Pair with a crisp, chilled Assyrtiko wine from Santorini or a dry Rosé. A side of lemon-roasted potatoes (Patates Lemonates) makes this a hearty meal. Include a classic Greek salad (Horiatiki) with plenty of feta and olives. Offer a side of crusty sourdough bread to soak up the leftover Ladolemono sauce.