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GreekAuthentic Cuisine

Psari Lemonato sto Fourno

Serves 4 to 6 Entree seafood, Fish

Psari Lemonato sto Fourno

Psari Lemonato sto Fourno is a staple along the coastal villages of Greece, where the sea's bounty meets the simplicity of home cooking. In this dish, the essence of the Aegean is captured by using ingredients that are always on hand in the Greek kitchen. Prepared as a family meal, it reflects the way local cooks have perfected the balance of flavors, passing the recipe down through generations.

The taste of Psari Lemonato sto Fourno is a vibrant symphony of zesty lemon, aromatic oregano, and rich olive oil that envelopes the tender flesh of the sea bream. Each bite should be a harmonious blend of tang and earthiness, with garlic adding depth and warmth. Salt and pepper are added with intuition, allowing the flavors to shine without overpowering the natural sweetness of the fish.

Ingredients

  • 1 kgwhole sea bream
  • 3lemons — sliced
  • 100 mlolive oil
  • 4 clovesgarlic
  • 2 tspdried oregano
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning the sea bream thoroughly. Rinse it under cold water, removing any scales and ensuring the cavity is clean. Pat the fish dry with paper towels to ensure it sears or steams cleanly in the oven.
  2. Preheat your oven to 180°C (350°F). Slice 2 of the lemons into thin rounds and set aside. In a roasting pan large enough to hold the fish, pour 100 ml of olive oil, ensuring the bottom is evenly coated.
  3. Peel and thinly slice 4 cloves of garlic. Scatter the garlic slices evenly over the olive oil in the pan. Sprinkle 2 teaspoons of dried oregano over the garlic and oil, allowing the flavors to meld together. This will create a fragrant base for the fish.
  4. Season the sea bream generously with fine sea salt and black pepper, both inside and out. Place the lemon slices inside the cavity of the fish and lay any extra slices on top. Position the fish in the prepared roasting pan, ensuring it sits comfortably without being cramped.
  5. Drizzle a bit more olive oil over the top of the fish to help it cook evenly and develop a slight golden color. Place the pan in the preheated oven.
  6. Bake the fish until the flesh turns opaque and flakes easily with a fork, which should be around 25 to 30 minutes, depending on the size of the fish. The skin should be slightly crisp and the aroma of lemon and oregano should be prominent.
  7. Once cooked, squeeze the juice of the remaining lemon over the fish for a fresh, zesty finish. Taste the fish and adjust the seasoning with additional salt if necessary.
  8. Serve the Psari Lemonato sto Fourno immediately, ensuring each portion includes some of the fragrant garlic and oregano-infused olive oil from the pan.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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