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You are here: Home / Seafood Recipes / Greek-style Grilled Sea Bream With Onions and Tomatoes

Greek-style Grilled Sea Bream With Onions and Tomatoes

By Connie Veneracion
This Green-style grilled sea bream with onions and tomatoes was cooked with a little white wine, plenty of garlic and finished off with lemon juice. The effect? Magnifico!
As the title says, the fish is first grilled to give it texture. It is an essential first step (you may also try pan frying the fish in olive oil if a grill is unavailable) to prevent the fish from turning into a mush during the poaching stage. So, once you have your grilled (or pan fried fish), you lower it into the barely simmering sauce and you poach it just long enough to allow the fish to soak up all the wonderful flavors.
This Green-style grilled sea bream with onions and tomatoes was cooked with a little white wine, plenty of garlic and finished off with lemon juice.
Course Main Course
Cuisine Greek, Mediterranean
Keyword Whole Fish
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 3 people
Author Connie Veneracion

Ingredients

  • 1 sea bream about 800 grams, cleaned and gutted (see notes after the recipe)
  • salt
  • pepper
  • olive oil
  • 1 tablespoon minced garlic
  • ½ cup finely chopped onion
  • 1 cup finely chopped tomatoes
  • 2 generous pinches dried oregano
  • 1 generous pinch thyme
  • ½ teaspoon sweet paprika
  • 1 generous splash white wine
  • juice of half a lemon
  • chopped greens (scallions, basil or parsley), to garnish

Instructions 

  • Rinse the sea bream well. Pat dry with a kitchen towel.
  • Score the fish two to three times on both sides.
  • Rub generously with salt and pepper.
  • Heat the grill and brush the rack with olive oil.
  • Brush the fish liberally with olive oil.
  • Grill over high heat, about five minutes per side. Set aside.
  • In a wide shallow pan, heat about two tablespoons of olive oil.
  • Saute the garlic, onion, tomatoes, oregano, thyme and paprika with a little salt and pepper until the tomatoes star to liquefy.
  • Pour in the white wine. Allow to boil, uncovered, for about two minutes.
  • Lower the heat. Taste the sauce and add more salt and pepper, as needed.
  • Lay the grilled sea bream on the sauce.
  • Cover the pan tightly and poach the fish for about 20 minutes until the sauce is no longer soupy.
  • Lay the fish on a serving plate and pour the sauce over it.
  • Squeeze lemon juice directly over the fish and sauce.
  • Serve your Greek-style grilled sea bream with onions and tomatoes topped with chopped greens of your choice.

Connie’s Notes

If sea bream is not available, substitute any firm and fleshy fish.
Grilled Fish smothered with onion and tomato
Updated from a recipe originally published in March 15, 2017
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About Connie Veneracion

Hello there! Welcome to Renaissance.Mom. If you’re wondering why I write the blog’s name with a dot before “mom”… That’s so you’ll remember what to type on your browser. There is no .com or .net. It’s Renaissance.Mom where good food is cooked better. (Read more)

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