Recipe: Greek Oven-Baked Sea Bream

Sinagrida Fourno ala Spetsiota (Greek Oven-Baked Sea Bream)

Sinagrida (Dentex or Sea Bream) prepared in the style of Spetses island is a staple of Greek coastal cuisine. This combination of fresh fish, aromatic tomatoes, olive oil, and herbs brings the Mediterranean right to your table.
Ingredients for 2 Persons

    1 whole Sea Bream (approx. 600-800g), cleaned and scaled

    2 medium tomatoes, sliced

    1 large onion, sliced into rings

    2 garlic cloves, finely minced

    50 ml premium Greek extra virgin olive oil

    50 ml dry white wine (e.g., Assyrtiko)

    1 tbsp breadcrumbs (optional for crust)

    Fresh parsley, chopped

    Salt & freshly ground pepper

    Lemon slices for garnish

Instructions

    Preheat the oven to 180°C.

    Wash the fish, pat dry, and season with salt and pepper inside and out.

    Pour some olive oil into a baking dish and create a "bed" with the onion rings and garlic.

    Place the fish on top and cover it with the tomato slices.

    Drizzle with the remaining olive oil and white wine. Sprinkle with parsley (and breadcrumbs if desired).

    Bake for 35-45 minutes until the fish is moist and flakes easily.

Why is this dish so healthy?

Sea Bream is an excellent source of Omega-3 fatty acids, which support heart and brain health. Combined with lycopene from cooked tomatoes and antioxidants from olive oil, it is a quintessential anti-inflammatory meal.
What makes this dish special?

The ala Spetsiota style focuses on slow braising in its own juices and wine. The fish isn't fried; instead, it remains incredibly succulent while the sauce base caramelizes beautifully.
Who is this dish for?

It is perfect for fans of light Mediterranean cuisine, athletes (high protein), and anyone following a mindful, Low-Carb diet.
Zero-Waste Tip

Don't throw away the fish carcass (head and bones)! Use them to simmer a fine fish stock with some soup vegetables for your next risotto. You can also zest the lemons (if organic) and dry them for homemade flavored salt or tea.
Drink Pairing

A Greek white wine with character is a must. We recommend an Assyrtiko from Santorini or a Moschofilero. The acidity of the wine balances the richness of the olive oil and tomatoes perfectly.