Grilled Tsipoura with Lemon & Oregano
Whole Mediterranean sea bream, simply seasoned and grilled until skin crisps and flesh turns opaque. A Greek island classic ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 48g
Ingredients
- 2 fish, about 1.25 lbs each whole tsipoura (sea bream), cleaned and gutted
- 3 tbsp olive oil
- 1 whole, halved lemon
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Pat tsipoura dry inside and out with paper towels. Score skin diagonally 3 times on each side.
- 2
Brush fish inside cavity and both sides generously with olive oil.
- 3
Season cavities and both sides with salt, pepper, and oregano. Stuff each cavity with lemon half.
- 4
Preheat grill to medium-high. Oil the grates with a folded oiled paper towel.
- 5
Place tsipoura on hot grates. Grill without moving for 6–7 minutes until skin is charred and crispy.
- 6
Flip carefully. Grill the second side 5–6 minutes until flesh flakes easily at the thickest part.
- 7
Transfer to a serving platter. Drizzle with any pan juices. Serve hot with lemon wedges.
Tools you’ll need
- charcoal or gas grill
- long-handled tongs
- paper towels
- pastry brush
- knife for scoring
- serving platter
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