Ingredients

• 2 whole tsipoura (sea bream), cleaned and scaled

• 3–4 tbsp extra virgin olive oil

• 2 lemons (1 sliced, 1 juiced)

• 4–5 cloves garlic, sliced

• 1 small onion, sliced (optional)

• A handful of fresh parsley

• A few sprigs of fresh thyme or oregano

• Salt & black pepper

• Optional: a splash of white wine

Instructions

1. Preheat

Preheat your oven to 400°F (200°C).

2. Prepare the Fish

1. Pat the sea bream dry.

2. Season the inside cavity with salt, pepper, garlic slices, and herbs.

3. Add 2–3 slices of lemon inside each fish.

3. Build the Baking Dish

1. Drizzle olive oil on the bottom of a baking dish.

2. Lay down optional onion slices as a “bed.”

3. Place the fish on top.

4. Scatter any remaining garlic + herbs around.

5. Add lemon slices on top of the fish.

6. Drizzle more olive oil and the juice of 1 lemon over everything.

7. Optional: add a splash of white wine to the dish.

4. Bake

Bake 25–30 minutes (depending on fish size) until:

• the flesh is opaque

• it flakes easily with a fork

• the eye has turned white and popped slightly

For extra crisp skin, broil the top for the last 2 minutes.

5. Serve

Serve whole, drizzled with the pan juices. Perfect sides include:

• Horta (boiled wild greens)

• Lemon potatoes

• Greek salad

• Rice pilaf

• Lemon wedges

Tips

• Don’t overcook — sea bream stays best when moist and just done.

• You can stuff with rosemary, dill, or basil depending on preference.

• Add halved cherry tomatoes or thin potato slices to the dish for a full one-pan meal