🐟 Greek grilled sea bream
Tsipoura sta karvouna is a whole sea bream grilled over charcoal or under a hot grill until the skin is crisp and the white flesh flakes easily from the bone. It is seasoned only with salt, oregano and olive oil, and finished at the table with ladolemono, a whisked dressing of olive oil and lemon. It is served with salad or boiled greens.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 whole sea bream (about 400 g each), cleaned and scaled
- 3 tbsp olive oil
- 2 lemons
- 1 tsp dried oregano
- Salt and black pepper
Method
- Make two or three shallow cuts on each side of the fish and season inside and out with salt, pepper and oregano.
- Brush lightly with 1 tbsp of the oil and tuck lemon slices into the cavity.
- Grill over medium-high heat for 7–8 minutes per side until the flesh flakes easily.
- Whisk the remaining oil with the juice of one lemon to make ladolemono.
- Spoon the dressing over the fish and serve.
How to make it lighter
- Measure the dressing: 1 tbsp olive oil ≈ 120 kcal.
- Use more lemon than oil in the ladolemono.
- Serve with a green salad or boiled greens instead of fried potatoes.
History
Sea bream has been prized in Greece since antiquity and remains one of the most popular fish at Greek tavernas, today often from Mediterranean fish farms. Grilling the whole fish simply and dressing it with oil and lemon is the classic Greek way to cook fresh fish.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →