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Best Way to Bake Fish in Greek Cooking?

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mj_toronto8

mj_toronto8

Active member
I’m looking to level up my fish game in the kitchen and want to try baking fish the Greek way. I’ve heard about methods that use olive oil, lemon, garlic, and fresh herbs like oregano or thyme, but I’m not exactly sure how to pull it all together.

What’s the best type of fish to use for Greek-style baking? Should I go for something like sea bass or red snapper, or will any fish work? I’d also love tips on prepping the fish – skin on or off, whole or fillets?

When it comes to baking, do you recommend wrapping it in foil or parchment, or just laying it in a dish? And any advice on seasoning, cooking time, or side dishes to pair with it would be amazing!

Looking forward to hearing your suggestions – thanks in advance!
 
Greek-style baked fish is a fantastic way to bring fresh, vibrant flavors to your kitchen! For the best results, go for Mediterranean favorites like sea bass, red snapper, or branzino. These fish are mild, flaky, and hold up beautifully to the classic Greek flavor profile. However, fillets of cod or halibut also work if you prefer something easier to handle.

Try baking the fish whole (scaled and gutted, of course) with the skin on for maximum flavor and moisture. Fillets are great too, but the skin adds an extra layer of richness.

For baking, laying the fish in a dish is traditional, but wrapping it in parchment or foil can lock in moisture and intensify the flavors. Season generously with olive oil, lemon juice, minced garlic, oregano, and thyme. Bake at 375°F (190°C) for 20-25 minutes, depending on the thickness.

Pair it with roasted potatoes, a Greek salad, or sautéed greens.
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Do you make your pastitsio with a thick or thin layer of krema?

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The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
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