Sea Bream with Lemon and Olive Oil Sauce (Ladolémono)

• For the Fish

• 2 whole sea bream, cleaned and gutted
• 2 lemons, cut into thin round slices
• Salt, to taste
• Freshly ground black pepper, to taste
• Dried oregano, to taste
• Extra virgin olive oil, for drizzling

• For the Ladolémono (Lemon & Olive Oil Sauce)

• 160 ml (160 g) extra virgin olive oil
• 60 ml (60 g) freshly squeezed lemon juice
• Salt, to taste

Prepare the Fish

1. 1

   Preheat the oven to 205 °C (200 °C) on the convection setting (fan).

2. 2

   Clean the sea bream thoroughly and pat them dry with paper towels.

3. 3

   Season the fish generously with salt, both inside and out. Add freshly ground black pepper and dried oregano, then drizzle with extra virgin olive oil.

Prepare the Baking Tray

4. 4

   Arrange the lemon slices in a baking tray, creating a bed for each fish.

5. 5

   Place the sea bream on top of the lemon slices and tuck 3 half-moon lemon slices into the cavity of each fish. Using a sharp knife, make two diagonal cuts on the upper side of each fish.

Bake the Fish

6. 6

   Transfer the tray to the preheated oven and bake for approximately 25 minutes, or until the fish is cooked through and the flesh flakes easily with a fork.

Prepare the Ladolémono

7. 7

   While the fish is baking, pour the extra virgin olive oil and freshly squeezed lemon juice into a glass jar. Add a little salt.

8. 8

   Close the lid tightly and shake vigorously until the ingredients combine into a smooth, creamy sauce.

Serve

9. 9

   Remove the fish from the oven, carefully remove the bones, and transfer the fish to a serving platter. Drizzle generously with the freshly prepared ladolémono and serve immediately.