Grilled Whole Tsipoura with Lemon and Herbs
A classic Greek preparation of whole sea bream grilled until the skin crisps and flesh turns delicate and flaky. Finished with fresh lemon, olive oil, and aromatic herbs for an authentic Mediterranean feast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 2 fish (400g each) whole sea bream (tsipoura), cleaned and gutted
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh oregano
- 1 tablespoon fresh parsley, chopped
- 3 sprigs fresh thyme sprigs
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 lemon, sliced lemon slices
- 2 cloves garlic cloves, crushed
Instructions
- 1
Pat the tsipoura dry inside and out with paper towels. Make 3 diagonal cuts on each side of the fish, about 1/4-inch deep.
- 2
Stuff the cavity of each fish with lemon slices, thyme sprigs, and crushed garlic cloves.
- 3
Brush both sides generously with olive oil and season inside and out with sea salt and black pepper.
- 4
Preheat grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
- 5
Place fish on the grill and cook for 7-8 minutes per side, until the skin is crispy and the flesh flakes easily at the thickest part near the spine.
- 6
Transfer to a serving platter and immediately sprinkle with fresh oregano and chopped parsley.
- 7
Drizzle with remaining olive oil and fresh lemon juice. Serve hot with grilled lemon wedges on the side.
Tools you’ll need
- grill or grill pan
- paper towels
- sharp knife
- pastry brush
- meat thermometer (optional, target 145°F)
- serving platter
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