Grilled Sea Bream (Tsipoura): The Queen of the Mediterranean
Sea Bream, known as "Tsipoura" in Greece, is one of the finest fishes of the Mediterranean. It tastes best when grilled: the skin becomes crispy while the white meat underneath stays succulent and aromatic.
Why is this dish so healthy?
Sea Bream is an excellent source of high-quality protein and vital Omega-3 fatty acids, which protect the heart and brain. It is also rich in iodine and magnesium. Combined with Erotokritos Olive Oil and fresh lemon, this dish is a prime example of the healthy Mediterranean diet.
What makes this dish special?
It is the simplicity. A whole fish on the grill always looks festive but is incredibly easy with the right preparation. The filling of fresh herbs and lemon perfumes the meat from the inside out, while the olive oil creates the perfect crust on the outside.
Who is this dish for?
Pescetarians & Fitness Fans: Maximum nutrients with moderate calories.
Gourmets: Who love the pure flavor of fresh fish.
Holiday Seekers: Who miss the taste of the seaside taverna.
???? The Recipe (Serves 2)
Ingredients:
2 whole Sea Breams (approx. 400-500g each, cleaned and scaled)
4 tbsp Erotokritos Olive Oil
1 tbsp Wild Greek Oregano / Rigani
1 organic lemon (sliced)
2 sprigs of fresh parsley or rosemary
Sea Salt & freshly ground pepper
Instructions:
Preparation: Rinse the fish inside and out under cold water and pat very dry. Score the skin 2-3 times on each side.
Stuffing: Season the cavity with salt, pepper, and oregano. Stuff with two lemon slices and the fresh herb sprigs.
Marinating: Rub the fish generously with olive oil and season the outside with salt.
Grilling: Preheat the grill to medium heat. Use a fish basket (to prevent sticking) or place directly on the oiled grate. Grill for approx. 8–10 minutes per side. The fish is done when the dorsal fin can be easily pulled out.
Finish: Before serving, drizzle with an extra splash of olive oil and fresh lemon juice.
???? Zero-Waste Tip: Eco-Friendly Cooking
Use everything: Don't throw away the fish carcasses (heads and bones) after eating! Boil them with some soup vegetables to create a rich fish stock for your next risotto.
Lemon Power: Use the squeezed lemon halves to clean your grill grate after cooking – the acid naturally dissolves grease and burnt residue.
???? Drink Recommendation
A mineral white wine is the ideal match for white fish. We recommend a chilled Assyrtiko or – for a modern twist – the Mostra Rosé by Tsilili. The fruity notes of the rosé harmonize surprisingly well with the crispy fish skin and herbs.
Nutritional Values (per serving)
Sea Bream, known as "Tsipoura" in Greece, is one of the finest fishes of the Mediterranean. It tastes best when grilled: the skin becomes crispy while the white meat underneath stays succulent and aromatic.
Why is this dish so healthy?
Sea Bream is an excellent source of high-quality protein and vital Omega-3 fatty acids, which protect the heart and brain. It is also rich in iodine and magnesium. Combined with Erotokritos Olive Oil and fresh lemon, this dish is a prime example of the healthy Mediterranean diet.
What makes this dish special?
It is the simplicity. A whole fish on the grill always looks festive but is incredibly easy with the right preparation. The filling of fresh herbs and lemon perfumes the meat from the inside out, while the olive oil creates the perfect crust on the outside.
Who is this dish for?
Pescetarians & Fitness Fans: Maximum nutrients with moderate calories.
Gourmets: Who love the pure flavor of fresh fish.
Holiday Seekers: Who miss the taste of the seaside taverna.
???? The Recipe (Serves 2)
Ingredients:
2 whole Sea Breams (approx. 400-500g each, cleaned and scaled)
4 tbsp Erotokritos Olive Oil
1 tbsp Wild Greek Oregano / Rigani
1 organic lemon (sliced)
2 sprigs of fresh parsley or rosemary
Sea Salt & freshly ground pepper
Instructions:
Preparation: Rinse the fish inside and out under cold water and pat very dry. Score the skin 2-3 times on each side.
Stuffing: Season the cavity with salt, pepper, and oregano. Stuff with two lemon slices and the fresh herb sprigs.
Marinating: Rub the fish generously with olive oil and season the outside with salt.
Grilling: Preheat the grill to medium heat. Use a fish basket (to prevent sticking) or place directly on the oiled grate. Grill for approx. 8–10 minutes per side. The fish is done when the dorsal fin can be easily pulled out.
Finish: Before serving, drizzle with an extra splash of olive oil and fresh lemon juice.
???? Zero-Waste Tip: Eco-Friendly Cooking
Use everything: Don't throw away the fish carcasses (heads and bones) after eating! Boil them with some soup vegetables to create a rich fish stock for your next risotto.
Lemon Power: Use the squeezed lemon halves to clean your grill grate after cooking – the acid naturally dissolves grease and burnt residue.
???? Drink Recommendation
A mineral white wine is the ideal match for white fish. We recommend a chilled Assyrtiko or – for a modern twist – the Mostra Rosé by Tsilili. The fruity notes of the rosé harmonize surprisingly well with the crispy fish skin and herbs.
Nutritional Values (per serving)
| Nutrient | Amount |
| Calories | approx. 450 kcal |
| Protein | 48 g |
| Fat | 28 g |
| Carbohydrates | 1 g |
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