GREEK-STYLE OVEN-BAKED SEA BREAM RECIPE (TSIPOURA)
Greek-Style Oven-Baked Sea Bream is a delicious and simple recipe with extra virgin olive oil and lemon to help you easily follow the Mediterranean Diet
Servings: 1
Equipment
- 1 Oven-proof dish
Ingredients
- 1 Sea bream cleaned and descaled
- extra virgin olive oil a drizzle
- oregano a pinch
- fresh lemon slices, and freshly-squeezed juice
- fresh parsley a few sprigs
- garlic cloves peeled
- sea salt a dash
Instructions
- Preheat the oven to 200c.
- Rinse the Sea Bream well, making sure the skin and belly cavity are clean. Dry with absorbent paper.
- Place the fish in an oven-proof dish (prefer glass) and season the inside and both sides of the outside with a generous drizzle of extra virgin olive oil, a dash of sea salt, and a pinch of dried oregano. Fill the stomach cavity with optional seasoning such as a few sprigs of fresh parsley, a peeled whole garlic clove, and sliced lemon. Lemon slices may also be added to the top of the fish.
- Add a small amount of water to the bottom of the dish.
- Place in the oven and cook for approximately 25-30 minutes, depending on the size of the fish. Turning the fish is unnecessary as both sides cook evenly. Check to see if it is fully cooked by slightly opening the belly and checking that the flesh appears opaque and flakey and the juices are clear.
- Remove from oven and let sit for 10 minutes. This resting time allows the juices to redistribute evenly throughout the fish, making it more tender and tasty. Remove the parsley, garlic, and lemon slices. Open the Greek-Style Oven-Baked Sea Bream carefully in the middle (butterfly-style), and remove the spine, bones, head, and fins.
- Serve the fillets with additional drizzles of extra virgin olive oil and fresh lemon juice or ladolemono sauce. Accompany with delicious sides such as steamed vegetables, salad, french fries, some crusty bread, and a glass or two of white wine and be in awe of the top chef that you are! Smile and Enjoy!
Notes
LADOLEMONO SAUCE:
To make ladolemono, the classic ratio is 1:3, meaning 1 part lemon juice and 3 parts extra virgin olive oil. For one Sea Bream combine 1 tablespoon of freshly squeezed lemon juice, 3 tablespoons of extra virgin olive oil, and a pinch of sea salt in a jar, and mix well with a hand blender or secure the lid and shake vigorously.
COOKING TIPS:
Exact portion amounts are omitted from this recipe because it depends on how many fish you prepare and it’s one of those recipes that allows you to play with the seasoning to match your taste preference.
If Sea Bream is unavailable in your area, alternative fish for this recipe are Sea Bass or Red Snapper.
If you are preparing more than one Tsipoura, try to buy fish that are the same size so they cook evenly and simultaneously.
Many recipes suggest slicing the outer flesh before placing the fish in the oven. I have tried this but I don’t recommend it as it slightly dries out the meat and isn’t necessary.
Keep an eye on the Tsipoura to ensure that it doesn’t overcook. Over-cooked fish will lose its natural moisture and have a dry and rubbery texture. The fish is done when the liquid inside it is clear and the flesh is white and opaque. It should flake easily with a fork.
Let the fish rest outside the oven for 10 minutes after cooking to allow the juices to redistribute, making the meat mouth-watering soft.
STORAGE INFORMATION:
Store leftover oven-baked Tsipoura in an air-tight container in the refrigerator for up to 2 days. Warm up in the microwave, on the stovetop, or in the oven.