Tsipoura sti Schara

Nutrition · per serving

Steps

1. 1

   Preheat a charcoal grill to medium-high heat, or preheat a grill pan if cooking indoors. Pat the sea bream very dry inside and out; this helps the skin blister and release more easily from the grill. Make 2 shallow diagonal slashes on each side of each fish so the heat penetrates evenly.

   2 fish, about 400 g each whole sea bream, cleaned and scaled
2. 2

   Zest half of 1 lemon, then juice that lemon. In a small bowl, mix the lemon zest, 15 ml lemon juice, sea salt, black pepper, dried oregano, grated garlic, and 25 ml olive oil into a loose dressing.

   1 whole, about 120 g lemon6 g sea salt2 g freshly ground black pepper2 g dried oregano1 small clove, 5 g garlic, finely grated25 ml extra-virgin olive oil
3. 3

   Rub the dressing all over the fish, including inside the cavity and into the slashes. Let the fish stand at room temperature for 5 minutes while the grill finishes heating; this short rest helps the seasoning cling and takes the chill off the fish for more even cooking.

   2 fish, about 400 g each whole sea bream, cleaned and scaled6 g sea salt2 g freshly ground black pepper2 g dried oregano1 small clove, 5 g garlic, finely grated25 ml extra-virgin olive oil1 whole, about 120 g lemon
4. 4

   Clean and oil the grill grates lightly if needed. Grill the sea bream for 6-7 minutes on the first side without moving it too early; when the skin releases easily, turn carefully and grill for 5-6 minutes on the second side. The fish is done when the flesh at the thickest part is opaque and flakes easily, and the internal temperature reaches 63°C near the bone.

   2 fish, about 400 g each whole sea bream, cleaned and scaled
5. 5

   Transfer the fish to a platter and rest for 2 minutes so the juices settle. Drizzle with the remaining 10 ml olive oil, sprinkle with 1 g dried oregano, and serve immediately with lemon wedges for squeezing over the top.

   10 ml extra-virgin olive oil1 g dried oregano1 whole, cut into wedges, about 120 g lemon

Origin & History

Tsipoura sti schara is a classic Greek taverna dish, especially popular in coastal regions and on the islands where fresh fish is grilled simply to highlight its natural flavor. The preparation reflects a cornerstone of Greek cooking: excellent ingredients, olive oil, lemon, oregano, and restrained technique rather than heavy sauces.