Gilthead Bream (Tsipoura) Roasted with Fennel and Tomatoes

5 from 1 vote

Gilthead bream, tsipoura, is one of the great fish of the Aegean and also one of the most popular and important Greek farmed fish. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

5 from 1 vote

Gilthead Bream (Tsipoura) Roasted with Fennel and Tomatoes

By Diane Kochilas

Prep Time 15

Cook Time 25

Servings

Fish, Recipes

Prep Time 15

Cook Time 25

Servings

Fish, Recipes

Ingredients

2 whole gilthead breams tsipoura, scaled and gutted, heads on, about 1 1/2 pounds / 750 g each
1/2 cup extra virgin Greek olive oil
2 firm ripe tomatoes, cored and cut into thin rounds
1 medium fennel bulb trimmed and chopped or cut into thin slices
2 garlic cloves minced
1 bunch fennel or dill
1/3 cup ouzo
Salt pepper to taste

Instructions

Preheat the oven to 350F/170C.
Season the fish lightly inside and out with salt and pepper. Pour a little olive oil over the surface of an ovenproof glass or ceramic baking dish that is large enough to hold the fish.
Spread the chopped fennel bulb, tomato slices and garlic on the bottom of the pan, saving a few pieces to place over the fish.
Stuff the cavity of the fish with a little garlic and the fresh dill or fennel leaves.
Place the fish over the vegetables, season as desired with additional salt and pepper, and drizzle with remaining olive oil. Pour the ouzo into the baking dish.
Bake, covered with parchment and aluminum foil, for about 20 minutes, until the fish is almost done. Remove the parchment and foil and continue baking another 5 - 10 minutes, until the fish is fork tender and the vegetables soft.
Serve immediately.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Gilthead Bream (Tsipoura) Roasted with Fennel and Tomatoes