Greek Sea Bream with Oregano and Lemon
Whole grilled sea bream stuffed with fresh herbs and finished with a classic ladolemono dressing.
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Ingredients
- 2 lbs Whole Sea Bream (cleaned and scaled)
- 1/2 cup Extra Virgin Olive Oil
- 3 tablespoons Fresh Lemon Juice
- 2 teaspoons Dried Greek Oregano
- 1/4 cup Fresh Parsley (chopped)
- 3 cloves Garlic Cloves (thinly sliced)
- 1 whole Lemon (thinly sliced)
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 4 sprigs Fresh Thyme Sprigs(optional)
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- 2
Pat the sea bream thoroughly dry with paper towels inside and out to ensure a crispy skin.
- 3
Make three shallow diagonal slashes on both sides of each fish and season generously with salt and pepper.
- 4
Stuff the cavity of each fish with the sliced garlic, lemon slices, fresh parsley, and thyme sprigs.
- 5
In a small jar, whisk together the olive oil, lemon juice, and dried oregano to create the ladolemono dressing.
- 6
Brush the exterior of the fish with a small amount of the dressing before placing them on the grill.
- 7
Grill the fish for about 6-8 minutes per side, turning only once, until the skin is charred and the flesh is opaque.
- 8
Remove from heat, drizzle the remaining ladolemono dressing over the hot fish, and serve immediately.
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