Greek cuisine · Fish & Seafood

Tsipoura sti Skara

Whole sea bream grilled over the embers and drizzled hot with a whipped olive oil and lemon dressing.

Ingredients · for 4 servings

• 4 sea bream (about 350 g each, cleaned)
• 3 lemons
• 8 tbsp olive oil
• 2 tsp dried oregano
• 2 cloves garlic
• 1 bunch flat-leaf parsley
• 1 tbsp coarse sea salt
• Salt, pepper

Instructions

1. Rinse the sea bream inside and out under cold water, pat very thoroughly dry and score the skin diagonally three times on each side down to the bone.
2. Salt each fish inside, season with pepper and stuff with a lemon slice and a parsley sprig each, brush the outside with 2 tbsp olive oil and sprinkle with coarse sea salt.
3. Brush the grill grate clean, oil it and bring the grill to an even medium heat so the skin doesn't stick.
4. Grill the fish for 6–8 min. per side, turning only once — the fish is done when the dorsal fin pulls out easily.
5. Meanwhile shake the juice of 1.5 lemons vigorously with 6 tbsp olive oil, the finely grated garlic, oregano and pepper in a jar until the ladolemono is milky and creamy.
6. Place the sea bream on a warmed platter, immediately pour over the dressing, sprinkle with chopped parsley and serve with the remaining lemon wedges.