Grilled Sea Bream with Lemon, Olive Oil, and Oregano (Psari Psito)

Name: Grilled Sea Bream with Lemon, Olive Oil, and Oregano (Psari Psito)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 4 cup fresh lemon juice; Kosher salt, to taste; 1 ⁄ 2 cup plus 4 tbsp. extra-virgin olive oil; 4 whole 10-oz. sea bream, porgy, or red snapper, cleaned; 1 ⁄ 2 tsp. dried Greek oregano, crumbled

Serves
serves 4

Greek cookbook author and journalist Aglaia Kremezi uses this traditional recipe to highlight the superior flavor of freshly caught fish.

Ingredients

¹⁄₄ cup fresh lemon juice
Kosher salt, to taste
¹⁄₂ cup plus 4 tbsp. extra-virgin olive oil
4 whole 10-oz. sea bream, porgy, or red snapper, cleaned
¹⁄₂ tsp. dried Greek oregano, crumbled

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Instructions

Step 1

Put the lemon juice and salt into a blender. Set blender on high and pour in 1⁄2 cup oil in a steady stream. Transfer lemon sauce to a small serving bowl; set aside.

Step 2

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Season fish inside and out with salt and drizzle with remaining oil. Transfer fish to a well-oiled grill and cook, turning once, until fish is lightly charred and cooked through, about 10 minutes. Transfer fish to a platter and sprinkle with oregano. Serve with lemon sauce.

Put the lemon juice and salt into a blender. Set blender on high and pour in 1⁄2 cup oil in a steady stream. Transfer lemon sauce to a small serving bowl; set aside.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Season fish inside and out with salt and drizzle with remaining oil. Transfer fish to a well-oiled grill and cook, turning once, until fish is lightly charred and cooked through, about 10 minutes. Transfer fish to a platter and sprinkle with oregano. Serve with lemon sauce.