Greek-Style Oven Baked Sea Bream 'en papillote'

Sea Bream or Tsipoura in Greek, is a succulent medium-sized fish prized in Mediterranean cuisine and highly regarded by European chefs. With a moist flesh and rich, sweet flavour, Bream is best cooked simply as with this simple Greek-style oven baked dish cooked 'en papillote', a classic French cooking technique, where ingredients such as fish, seafood and vegetables are sealed in a parchment paper parcel with herbs or other seasonings, to create an aromatic, moist heat that gently steams the food, locking in moisture and flavour. Using a simple combination of olive oil, lemon juice, garlic and oregano all wrapped up in tight parchment and foil packets, this Greek-style recipe captures all the classic Mediterranean flavours of the sunny Aegean, for a healthy, delicious, low fat dish.



Greek Oven Baked Sea Bream
Serves 2
Recipe courtesy of 'Real Greek Recipes'

2 whole sea bream, scaled and cleaned by fishmonger
7 tbsp olive oil 
2 tbsp freshly squeezed lemon juice
2-3 tsp ried oregano
2 small garlic cloves, sliced very thin
Ground black pepper and kosher salt


Preheat oven to 450°F. Rinse the fish and pat dry with paper towel. Roll out a large piece of aluminum foil and top with a large piece of parchment paper. Place the fish on top and with a sharp knife, make a lengthwise incision along the centre of the fish's belly on both sides and season well with kosher salt. Season inside too. In a small bowl whisk together the olive oil and lemon juice. Pour half of it over the fish then dot with sliced garlic. Season with half the oregano and some ground black pepper. Fold the parchment paper tightly around the fish like an envelope then follow with the aluminum foil, making sure it's thorough;y sealed and there aren't any holes for the steam to escape. Repeat the process for the second fish. 

Place both parcels in a baking pan large enough to fit the two sea bream then add about 1-inch of water in the pan. Bake for 50 minutes to 1 hour, checking after 30 minutes to ensue there is still water left in the pan. If not add a bit more so the fish won't stick to the bottom. Baking times vary so cook until flesh is not translucent, and flakes nicely with a fork. Lovely served with a light salad for a low cal meal, or some Greek-style Lemon Roasted Potatoes for a traditional Aegean feast.



Greek-Style Lemon Roasted Potatoes
Serves 2

1 1/2 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/4 cup olive oil
2 garlic cloves, minced
1 tsp dried oregano, crumbled
1/2 tsp salt
Freshly ground black pepper
1/4 cup beef stock or chicken stock
1/4 cup freshly squeezed lemon juice
2 tbsp chopped fresh oregano


Preheat oven to 400°F. Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for another 10 to 15 minutes, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with the fresh oregano and serve at once with the Sea Bream.