Grilled sea bream with Naxos potato salad

Grilled sea bream with Naxos potato salad

4 servings


  • 1 kg (2 large or 3 medium) NIREUS sea bream

For the olive lemon dressing

  • 1 cup (240ml) extra virgin olive oil
  • 1/4 cup (60ml) lemon juice (1 lemon)
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon salt

For the Naxos potato salad

  • 1 kg firm fleshed potatoes
  • 3 firm, ripe tomatoes, sliced
  • 2 large onions thinly sliced  


Prepare the olive oil lemon dressing

In a small bowl, whisk together the olive oil, lemon juice, salt and oregano. Reserve 1/2 cup to serve with grilled fish.

Prepare the potato salad

Peel the potatoes and place in a large pot with cold water and salt. Boil in medium heat until they are fork tender. Drain and rinse immediately under cold water. Cut the potatoes into thick slices and place in a large salad bowl.  Add the tomatoes and onions. Drizzle 1/2 cup of the olive oil lemon dressing over the potato salad and toss gently to combine.

Cook the fish  

Heat the oven grill to 250oC. Gut and scale the fish, rinse fish with water and make 2-3 parallel slashes on each side. Oil fish inside out with remaining (4 Tablespoons) of olive oil lemon dressing. Grill fish, turning once, until cooked, about 10’ on each side.

 To serve

Serve grilled fish with the potato salad and the reserved olive oil lemon dressing on the side.