Baked fish Greek style


Today, I am sharing the Greek version of baked white-flesh fish. As it’s a Greek recipe, oregano, lemon and tomato are inevitably parts of the process! In the above photo you can see what a sea bream (dorade) looks like before entering the oven.


As you can see here, you can also use a trout. Personally, I prefer the sea bream to the trout. I haven’t tried any other types of fish for this recipe so don’t just use haddock or tuna and think it’ll taste just as nice, as I can’t guarantee that. My recommendation is you try this the first time with a sea bream if you can get it in your part of the world. If not, you can still enjoy it with a trout.

In Greece we often choose the gilt-head (sea) bream that we call ‘tsipoura’ for baked fish. If you’re in Greece, go for that! It’s what you can see in the first picture above.

INGREDIENTS (serves 2)

2 sea breams (or trouts) gutted, descaled and rinsed

One medium lemon (rinsed with water)

Extra virgin olive oil (as much as you’d put in a salad)

1 garlic clove (skinned and cut in thick slices)

Dry oregano

Black pepper, salt

1 large beef tomato cut in slices (use half for each fish)

Parsley (optional)


Score the trout in 3 places either side with a knife.

Line a baking dish with oven paper and place the fish inside.

Cut the lemon in half. Juice half of the lemon and place the juice in a small bowl. Add olive oil, salt, pepper and a pinch or two of oregano (not too much oregano or it’ll taste bitter). Mix it a little with a spoon, then pour slowly over the fish, rubbing it on the fish on both sides and inside their bellies.

From the other half lemon, cut two slices. Place one slice in the belly of each fish.

Optionally, cut the rest of the lemon into slices and place them in the pan.

Place a couple of garlic slices in each belly, the rest scattered in the dish.

Sprinkle some more salt over the fish.

Place the tomato slices on the fish as in the pictures.

Optionally, sprinkle some chopped parsley on top.

Note: Even though the parsley is optional, the tomato is a must! It ensures the flesh of the fish stays tender and juicy.

Spoon some of the liquid mixture in the dish over the fish. Do not add any water.

Bake in a preheated oven in the second tray from the bottom (lower shelf) at 195 degrees C with air and grill.

No cover is needed. And it is not needed to turn the fish over either. Give it 45 minutes and it should look like this (pictures of trout and sea bream)

Place in dishes with a mixture of boiled vegetables like carrots, zucchinis (courgettes), potatoes or peas.

Spoon some of the olive oil/lemon juice mixture over the boiled veg, optionally add a little mayonnaise on the side, and you’re ready to serve.

Here’s what the trout looks like on the plate. The delicious tang of lemon as it hits your tongue is something you’ll have to imagine until you can actually try it! Enjoy!


Do you love Greek food? In my romance The Ebb, I have recorded real memories from my youth in Corfu that involve my granny’s exquisite cooking. Check it out now:


Do you enjoy seafood? Check out my mussel and ouzo risotto here:

Hungry for more? Browse through all my recipes here:

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