greeksea breamgrilledpescatarianbeginnercharcoalsummer

Tsipoura sti Schara

Name: Tsipoura sti Schara
Prep time: 12 min
Cook time: 16 min
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 2 fish, about 400 g each whole sea bream, cleaned and scaled; 6 g sea salt; 2 g freshly ground black pepper; 2 g dried oregano; 1 small clove, 5 g garlic, finely grated; 25 ml extra-virgin olive oil; 1 whole, about 120 g lemon; 10 ml extra-virgin olive oil; 1 whole, cut into wedges, about 120 g lemon; 1 g dried oregano

This dish is all about clean, bright Mediterranean flavor: smoky grilled sea bream with crisped skin, tender flesh, and a sharp finish of lemon and oregano. It is light, elegant, and surprisingly easy, making it perfect for a quick summer lunch or simple fish supper.

30 min

2 servings

428 kcal

Greek

Ingredients

Fish and seasoning

2 fish, about 400 g eachwhole sea bream, cleaned and scaled
6 gsea salt
2 gfreshly ground black pepper
2 gdried oregano
1 small clove, 5 ggarlic, finely grated
25 mlextra-virgin olive oil
1 whole, about 120 glemon

To serve

10 mlextra-virgin olive oil
1 whole, cut into wedges, about 120 glemon
1 gdried oregano

Instructions

1
Preheat a charcoal grill to medium-high heat, or preheat a grill pan if cooking indoors. Pat the sea bream very dry inside and out; this helps the skin blister and release more easily from the grill. Make 2 shallow diagonal slashes on each side of each fish so the heat penetrates evenly.
2
Zest half of 1 lemon, then juice that lemon. In a small bowl, mix the lemon zest, 15 ml lemon juice, sea salt, black pepper, dried oregano, grated garlic, and 25 ml olive oil into a loose dressing.
3
Rub the dressing all over the fish, including inside the cavity and into the slashes. Let the fish stand at room temperature for 5 minutes while the grill finishes heating; this short rest helps the seasoning cling and takes the chill off the fish for more even cooking.
4
Clean and oil the grill grates lightly if needed. Grill the sea bream for 6-7 minutes on the first side without moving it too early; when the skin releases easily, turn carefully and grill for 5-6 minutes on the second side. The fish is done when the flesh at the thickest part is opaque and flakes easily, and the internal temperature reaches 63°C near the bone.
5
Transfer the fish to a platter and rest for 2 minutes so the juices settle. Drizzle with the remaining 10 ml olive oil, sprinkle with 1 g dried oregano, and serve immediately with lemon wedges for squeezing over the top.

Nutrition per serving

428 kcal

Calories

37g

Protein

Carbs

30g

Fat

Fiber

Notes

•Ask your fishmonger to scale and clean the sea bream to keep this a true beginner-friendly 30-minute recipe.
•If using a grill pan, brush the pan lightly with oil and cook over medium-high heat with good ventilation; you will still get excellent crisp skin.
•Do not overcook sea bream: the flesh should be just opaque and still moist near the bone.
•A simple side of horta, boiled potatoes, or a tomato-cucumber salad pairs well.

Background

Tsipoura sti schara is a classic Greek taverna dish, especially popular in coastal regions and on the islands where fresh fish is grilled simply to highlight its natural flavor. The preparation reflects a cornerstone of Greek cooking: excellent ingredients, olive oil, lemon, oregano, and restrained technique rather than heavy sauces.

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