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Whole roasted Greek sea bream with lemon, oregano, olives, and potatoes

Greek · Greece

Greek Lemon-Oregano Sea Bream (Lavraki / Dorade Roast)

Taverna clarity — whole fish, lemon, oregano, olive oil, and little else between you and the sea.

Prépa

20 min

Cuisson

35 min

Portions

2–3

Difficulté

Easy

Greek whole-fish roast succeeds when product is excellent and the cook does not over-interfere. Sea bream (dorade) or sea bass both work — score the skin, season inside and out, roast hot enough for blistered skin and moist flakes.

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Préparation

  1. 1

    Season potatoes

    Toss potato wedges with olive oil, salt, pepper, oregano, and a squeeze of lemon. Spread on a roasting tray and start in a 220°C oven for 15 minutes.

  2. 2

    Prepare the fish

    Pat fish very dry. Score each side 2–3 times. Season cavity and skin with salt, pepper, oregano; stuff with lemon slices and garlic.

  3. 3

    Roast together

    Nestle fish among potatoes. Drizzle remaining oil and lemon. Roast 18–22 minutes until flesh near the bone is just opaque and flakes.

  4. 4

    Finish

    Rest 3 minutes. Spoon pan juices over fish. Optional olives and tomatoes in the last 8 minutes of roasting.

Conseils du chef

  • Hot oven + dry skin is the path to bronze colour without drying flakes.
  • If the fish is thick, open a cavity cut longer so heat reaches the centre.
  • Serve with a raw olive oil and lemon side — never smother with heavy sauce.

Sea bream / dorade guide →

Au restaurant

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FAQ — Greek Lemon-Oregano Sea Bream (Lavraki / Dorade Roast)

Sea bream or sea bass?+

Both roast beautifully. Sea bream is slightly sweeter; bass holds for slightly longer cooking. See our sea bass guide if you swap.

Can I use fillets?+

Yes — reduce time to 10–14 minutes and watch for flakes. Whole fish stays juicier.

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