Today I decided to share with you a recipe with my favorite fish. Sea Bream, or as we call it in Greece “Tsipoura”. It’s one of the most flavorful fish that is well praised by everyone (I'm betting you too once you try it) for its impeccable taste, as well as its “nice looks”.
Even back in ancient times Sea bream was devoted to the goddess Aphrodite by the Ancient Greeks as it was one of the best fish you could have.
In this recipe, I wanted to show you how to cook a proper Greek Sea Bream. With lemon, extra virgin olive oil, a bit o garlic, and of course oregano. All wrapped up first in parchment paper and then in aluminum foil so no flavor or aromas can possibly escape.
Packed With Healthy Fats
Greece is a country that is being surrounded by sea, with lots of islands all around. Therefore we are used to consuming, a good amount of fresh fish in our diet. This is one of the reasons, that the Greek diet is considered one of the healthiest in the world.
Sea Bream other than having a divine taste also contains a good amount of Ωμεγα-3 (Omega-3 fats) which makes it a very healthy option as well.
Light Cooking Is All It Needs
And because of its such a nice fish, it deserves to be cooked with respect. You should allow it to give you it’s full taste. Meaning that you needn’t put any heavy stuff on it. Nor use any heavy cooking methods like frying.
This fish really shines if it's cooked gently. Either in the oven or grilled. It’s a shame to fry it or cover its taste with any type of sauce (trust me on this one).
"I Put A Spell On You"...
I remember one time in the restaurant, that I had so many orders at once, and there was this client that was complaining about his fish platter being late. The waiter kept apologizing, trying to calm him down. Once the fish platter was served, he ate it and stood up.
He came to apologized about 3 times for his complains, and said that Sea Bream, was one of the best fish he ever had. It was like the fish, had put a spell on him (I certainly didn’t put anything on it).
SERVE IT WITH SOMETHING LIGHT ↓
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- Preheat oven to 230°C/446°F.
- Prepare the fish. Remove its scales with a fork. Open the belly and remove the fish innards. Rinse well
- On your working surface lay a large piece of aluminum foil. On top add a large piece of parchment paper. Put the fish on top.
- With a sharp knife make a lengthwise incision at the center of the fish's belly. (on both sides)
- Season well with kosher salt. Add some in the belly and at both the incisions you just made.
- In a small bowl whisk together the olive oil and lemon juice. Pour half of it over the fish.
- Cut one garlic clove into very thin slices and sprinkle over the fish.
- Season using half the amount of oregano and some ground pepper.
- Fold the parchment paper at each end. Start by folding envelope-like and than secure tightly. Wrap the aluminum foil well around the fish, making sure there aren't any holes for the steam to escape.
- Repeat process for the next fish . Add the fishes in a baking pan.
- Add about 2 fingers of water in the pan. Bake for 50 minutes to 1 hour.
- NOTE: At half an hour check to see if there is still any water left in the pan. If not add a bit more so the fish won't stick to the bottom.
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