Dinner · 25 min · greek

Tsipoura sti Skhara

This is the kind of Greek dinner you’ll make on repeat — sea bream and olive oil, 25 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 4 whole Sea bream
• 1/3 cup Olive oil
• 1 tbsp Dried oregano
• 2 Lemon
• 2 tbsp Capers
• 1/4 cup Fresh parsley

Steps

1. Scale and gut the fish, or have the fishmonger do it; score three slashes per side.
2. Rub inside and out with olive oil, salt, and oregano; stuff the cavities with lemon slices.
3. Grill over medium-high heat 6 minutes per side — the skin should char and crisp, the flesh just opaque.
4. Resist moving the fish; it releases from the grill when the skin is properly crisped.
5. Dress with ladolemono: olive oil whisked with lemon juice until emulsified, plus capers.
6. Serve whole with the sauce spooned over and parsley scattered; the cheek is the finest bite, claim it.
7. The simplest and hardest Greek fish cookery: great fish, fierce fire, perfect timing.

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