A simple, elegant taste of the MediterraneanIf you’ve ever sat down at a seaside taverna in Greece, there’s a good chance you’ve tasted tsipoura—also known as sea bream.

It’s one of the most beloved fish in Greek cuisine, prized for its delicate, buttery flesh and mild flavor.

This lemon baked tsipoura recipe brings the taste of the Aegean right into your kitchen.

With just a few classic ingredients—olive oil, fresh lemon, garlic, and herbs—you get a beautifully tender fish infused with bright, Mediterranean aromas.It’s the kind of meal that feels special yet is incredibly easy to prepare.

Perfect for a light lunch or dinner, especially when paired with horta (boiled greens), roasted vegetables, or a crisp Greek salad.

Why you’ll love it: Just a few ingredients, big on flavor.

No fancy techniques—just fresh, wholesome food.

Perfect for entertaining or a quiet weeknight meal

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

2 whole tsipoura (sea bream), cleaned and scaled

2–3 lemons, thinly sliced (plus juice of 1 lemon)

4–5 garlic cloves, sliced

A few sprigs of fresh thyme or oregano

1/3 cup extra virgin olive oil

Sea salt and freshly ground pepper

A pinch of red pepper flakes (optional)

1/4 cup dry white wine or water

Directions

Preheat your oven to 200°C (390°F).

Drizzle olive oil on the bottom and scatter a layer of lemon slices and some of the garlic and herbs.

Pat the tsipoura dry with paper towels. Rub the outside and inside with olive oil, sea salt, and pepper. Stuff the cavity of each fish with a couple of lemon slices, garlic slices, and a sprig of thyme or oregano.

Lay the fish in the baking dish, on top of the lemon bed. Drizzle with the rest of the olive oil and squeeze the juice of 1 lemon over the top. Add the wine or water to the dish.

Bake uncovered for about 25–30 minutes, or until the fish is cooked through and flakes easily with a fork.

If you like a crispier top, broil for the last 3–5 minutes.

Serve warm, drizzled with pan juices, and paired with boiled greens (like vlita), roasted potatoes, or a simple Greek salad.

Tip: If you’re making this for guests, garnish with a fresh sprig of thyme and a lemon wedge – it makes all the difference.