Greek Oven Baked Sea Bream Fish Recipe (Tsipoura)

Today, I’ve decided to present a recipe for sea bream, one of my favourite fish recipes. Sea Bream, or “Tsipoura” as we name it in Greece. It’s one of the tastiest fish, hailed by everyone (including you, I’m sure, once you eat it) for both its perfect taste and it looks good. Look for fish recipes for starters to go with this meal.

What is the flavour of sea bream?
Sea bream is typically sold whole or in fillets, with rich, delicious white meat. They’re a terrific choice whether you’re cooking fillets or a whole fish because they have a delicious meaty texture, a clean taste, and a subtle flavour.

Sea Bream Baked in the Oven in Greece (Tsipoura)

I wanted to show you how to cook a true Greek Sea Bream in this fish recipe. Lemon, extra virgin olive oil, garlic, and oregano, of course. Everything is wrapped in parchment paper and then aluminium foil to ensure that no flavour or scents escape.

Contains a high amount of beneficial fats
Greece is a country bordered on all sides by the sea, with several islands. As a result, we’re accustomed to eating a lot of fresh fish in our diet. One of the reasons why the Greek diet is regarded as one of the healthiest in the world is because of this.In addition to having a divine taste, Sea Bream includes a high quantity of -3 (Omega-3 fats), making it a very nutritious alternative.

It only requires light cooking
Because it’s such a lovely fish, it should be treated with respect when it’s prepared. Allow it to impart its full flavour to you. That is, no heavy objects should be placed on it. Use no rich cooking methods, such as frying.When cooked gently, this fish shines—cooked in the oven or on the grill. It’s a waste to fry it or conceal its flavour with a sauce.

Two sea breams, each weighing 500-600 grams
Seven tablespoons extra virgin olive oil
Two tbsp lemon juice, freshly squeezed
Two-three tablespoons oregano, dry
Two garlic cloves, tiny
Black peppercorns
Salt (kosher)
Paper made of parchment
Aluminium foil

Preheat the oven to 230 degrees Celsius (446 degrees Fahrenheit).Get the fish ready. With a fork, scrape off the scales. Remove the fish innards by opening the belly. Rinse well.

Place a huge piece of aluminium foil on your work table. Place a large amount of parchment paper on top. Place the fish on the top. Make a lengthwise cut in the middle of the fish’s belly using a sharp knife. (in both directions)

Season with kosher salt to taste. Make some incisions in the belly and both incisions you just made. Whisk together the olive oil and lemon juice in a small bowl. Half of it should be poured over the fish. One garlic clove should be cut into fragile pieces and sprinkled over the fish. Use half of the oregano and some ground pepper to season.

Prepare the fish
Each end of the parchment paper should be folded. Begin by folding the paper envelope-style, then securing it tightly. Wrap the aluminium foil around the fish tightly, ensuring there are no gaps where the steam can escape.

Carry on with the process with the next fish. In a baking pan, place the fish. In the pan, add about two fingers of water. Preheat oven to 350°F and bake for 50 to 1 hour. Check the pan after half an hour to see whether there is still any water in it. If necessary, add a little more to keep the fish from sticking to the bottom.

You can serve this fish dish with:
Garlic, Lemon, and Fresh Herbs in a Greek Potato Salad
A Traditional Greek Salad
Salad with Potatoes and Tuna (No Mayo)
Skordalia — Mashed Potatoes with Garlic and Olive Oil
Briami – Baked Greek Vegetables.

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