Baked Sea Bream with Homemade Tzatziki
This oven-baked sea bream recipe combines tender whole fish with cherry tomatoes, lemon, garlic, olives, and fragrant Mediterranean herbs for a simple yet flavorful meal. As the fish roasts, the juices mingle with the olive oil, rosemary, thyme, and sweet paprika, creating a light, aromatic sauce perfect for serving with crispy potatoes and cool homemade tzatziki.
Rustic, fresh, and easy to prepare, this dish captures the relaxed flavors of Greek coastal cooking. The briny olives, roasted garlic, and citrus balance the delicate flavor of the sea bream, while the creamy tzatziki adds freshness and contrast to every bite.
Greek-Style Baked Sea Bream with Homemade Tzatziki
Ingredients
For the fish:
- 1 whole sea bream (about 700–900 g / 1½–2 lb)
- 2 clusters cherry tomatoes
- 1 lemon sliced
- 1 green garlic stalk , sliced (or spring onion)
- 5 garlic cloves
- a handful of Kalamata olives
- 50 ml olive oil
- salt and pepper to taste
- dill
- thyme
- sweet paprika
- whole peppercorns
- 2-3 sprigs fresh rosemary
For serving, optional:
- Fried new potatoes
Tzatziki Sauce:
- 200 g Greek yogurt
- 3 tablespoons olive oil
- 1 garlic clove
- 1 cucumber grated and squeezed well
- fresh dill
- tzatziki seasoning mix (optional)
- salt and pepper , to taste
Instructions
Prepare the fish:
- Preheat the oven to 200°C (390°F).
- Make 2–3 shallow cuts on each side of the sea bream and place it in a ceramic baking dish.
- Arrange the cherry tomatoes, lemon slices, green garlic, garlic cloves, and olives around the fish.
- In a small bowl, combine the olive oil with salt, pepper, dill, thyme, and sweet paprika.
- Brush the fish generously with the seasoned oil. Sprinkle with whole peppercorns and add the rosemary sprigs.
- Bake for 25 minutes, or until the flesh is opaque and separates easily from the bone.
- Serve hot with fried potatoes and tzatziki sauce.
For the tzatziki sauce:
- In a bowl, combine the Greek yogurt, olive oil, garlic, grated cucumber, dill, and optional seasoning mix.
- Stir until creamy and well combined.
- Season with salt and pepper to taste.
- For best flavor, chill for 15–20 minutes before serving.
Notes
Related: Grilled Sea Bass (Greek Style)
Related: Pan Fried Sea Bass with Celery Purée & Tabbouleh
Related: Seabass w/ Cauliflower Puree & Chanterelles
Related: Salt-Crusted Sea Bream (Dorade) with Yogurt Sauce
Related: Pan-Fried Sea Bream with Leek Cream & King Oyster Mushrooms
