Greek-Style Baked Sea Bream with Homemade Tzatziki
This Greek-style baked sea bream is roasted with cherry tomatoes, lemon, garlic, olives, and fragrant herbs for a light yet flavorful meal. Served with creamy tzatziki and crispy potatoes, it’s a simple dish that brings fresh coastal flavors to the table.
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
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