Greenolia, Αγνά Προϊόντα Ελαιολάδου

Sea beam in the oven

Sea beam in the oven 1920 1200 Greenolia


  • 2 sea breams (about 250-300 gr each)
  • 1 carrot, cut into thin slices
  • 1 potato, cut into thin slices
  • 2 celery sticks with their leaves, finely chopped
  • 4 -5tbsps chopped parsley leaves
  • 1 garlic cut in the middle
  • 2 garlic cloves
  • 2 lemons or oranges cut into 4 pieces
  • 1 tsp dry thyme
  • 8 tbsp GREENOLIA PREMIUM olive oil
  • 8 tbsp CLASSIC olive oil (for the garlic cream)
  • Juice from 1 lemon
  • Salt and pepper
  • 1 glass white wine


  1. Heat the oven to 180 °C. Lightly grease a rectangular pan, place inside the sea bream and stuff it with the carrots, potatoes, celery and parsley.
  2. In a bowl, beat the olive oil with the thyme, lemon, salt, pepper and wine.
  3. Pour half the mixture over the sea bream, and leave the rest aside to use later.
  4. Place the chopped garlic, cloves and lemons in the pan.
  5. Bake in the oven for 20-25 minutes.
  6. For the garlic cream: When the fish is ready, remove the cloves from the pan, melt them with a fork, add two tablespoons of GREENOLIA CLASSIC, pepper and salt.

Before serving, pour the remaining olive oil mixture over the sea bream. Serve with a salad and the garlic cream.

Well done chef!

Tip: We boil the carrots and the potatoes for 5-7 minutes in salt water, so they will be cooked with the fish in the oven.