Lemon Herb Grilled Fish
Simple grilled fish the way we make it on the coast of Crete - just lemon, olive oil, and fresh herbs.
In my village, when the fishermen came back in the morning, my mother would walk down to the harbor. She’d pick whatever was freshest—sea bream, sea bass, sometimes red mullet. By lunch, it was on our table.
This is how we cook fish in Greece. Simple. Don’t overthink it. The fish is fresh, you don’t need to hide it behind heavy sauces. Lemon, olive oil, oregano, maybe some garlic. That’s it. The Mediterranean way.
I tell you, Americans complicate fish too much. Let the fish be fish.
Ingredients
Instructions
- Score the fish on both sides—make three diagonal cuts through the skin. This helps it cook evenly and lets the flavor in.
- Season inside and out with salt and pepper. Don’t be shy with the salt, fish can take it.
- Mix the olive oil, lemon juice, garlic, and half the herbs in a small bowl.
- Stuff each fish cavity with lemon slices and remaining herbs.
- Brush the fish generously with the oil mixture. Let sit 10 minutes while your grill heats.
- Grill over medium-high heat, about 6-7 minutes per side. Don’t move it around too much—let it get those nice char marks.
- The fish is done when the flesh is opaque and flakes easily. The eyes should be white.
- Drizzle with more olive oil and fresh lemon juice before serving. Serve immediately.
Nutrition Facts
Per serving (approximate)
Tips from My Kitchen
If grilling whole fish scares you, start with fish fillets. Same technique, just cook 4-5 minutes per side. But I encourage you—try the whole fish. It stays moister, and honestly, it looks beautiful on the plate.
In Greece we often cook fish in a ladolemono sauce—that’s just olive oil and lemon whisked together until creamy. Spoon it over after cooking. Simple is best.
Kalí órexi!
