Greek-Marinated Sea Bream With Skordalia From Yiayia Anastasia

July  8, 2021
0 Ratings
Photo by Ella Louise Sullivan
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 4 to 6
Author Notes

Republished with permission from Grand Dishes by Iska Lupton and Anastasia Miari, published by Unbound, © 2021.Food52

What You'll Need
  • Sea Bream
  • 4 medium whole sea bream, gutted and descaled
  • 1 tablespoon flaky sea salt
  • 2 tablespoons dried oregano
  • 15 tablespoons olive oil
  • 6 garlic cloves, finely chopped
  • Juice of 1 lemon
  • Skordalia
  • 8 medium floury potatoes, peeled and halved
  • 1 whole bulb garlic, cloves separated and peeled
  • 7 tablespoons olive oil
  • Juice of 2 lemons
  • Greek Salad
  • 1 cucumber, roughly chopped
  • 3 large ripe tomatoes, roughly chopped
  • 1/2 red onion, finely sliced into half-moons
  • 25 kalamata olives
  • 1 long green pepper, sliced into rings (optional)
  • 1 block (200 grams) feta cheese
  • 1/2 teaspoon dried oregano
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  1. Sea Bream: With a sharp knife make 3 or 4 incisions along each side of the fish and rub all over with sea salt before placing in a large dish.
  2. In a bowl, prepare the marinade by combining the oregano, olive oil, and garlic.
  3. Spoon the marinade over the fish, rubbing the mix all over and inside the fish to coat.
  4. Cook the fish over a fire, on a barbecue, or on a hot grill for 8 to 10 minutes on each side, until the skin is blistered and the fish cooked through.
  5. Squeeze the lemon juice over just before you serve (don’t add during the cooking, as it makes the fish stick to the grill).
  6. Skordalia: Boil the potatoes in a large pan of salted water for 15 to 20 minutes, or until tender. Drain and leave to steam in the pan for a moment.
  7. Mash the garlic cloves in a mortar and pestle until they form a paste, or finely grate. Yiayia’s mortar and pestle is a thing of wonder and big enough for her to add the potatoes, but if yours isn’t, simply transfer the garlic into the potato pan with the olive oil and mash or blend with a hand blender until smooth.
  8. Finally, add the lemon juice and season to taste. Then add a little bit of water at a time, until it reaches a runny consistency. Serve with an extra trickle of oil on top, if you like.
  9. Greek Salad: Place the chopped cucumber, tomato, and red onion into a bowl, add the kalamata olives, and mix together.
  10. Spread out onto a serving dish and top with the slices of green pepper, if using, followed by a huge slab of feta and a sprinkling of oregano.
  11. Layer on lashings of olive oil and a sprinkling of vinegar. Put it straight on the table and let everyone break off hunks of cheese as they serve themselves.

See what other Food52ers are saying.

0 Reviews