Bream Baked in Wine Sauce

Fagri Krassato

Good-quality fresh fish is better when baked in a wine sauce, rather than in the tomato sauce we tend to overuse in Greece.

Fish cooked in this way can also be eaten cold, and that is one of the reasons I often serve it for summer lunches or dinners, when the last thing you want is to be trapped in front of a hot oven while your guests sip their icy drinks. Serve this accompanied by small steamed potatoes and Steamed Amaranth Salad.


  • 2½- to 3-lb sea bream or bass, cleaned, with head left on
  • cups dry white wine
  • Juice of 1 lemon
  • ½ cup olive oil
  • 1 tablespoon dried oregano
  • ½-1 teaspoon minced fresh chili pepper, or ⅓-½ teaspoon dried red pepper flakes
  • Sea salt
  • 3 medium onions, thinly sliced
  • 1 cup chopped fresh flat-leaf parsley


Rinse the fish and dry with paper towels.

Mix the wine, lemon juice, olive oil, oregano, some chili pepper, and salt to taste. Rub the fish with the marinade outside and in the cavity. Place the fish in a glass or clay baking dish just large enough to hold fish, stuff cavity with onion slices, remaining chili, salt, and some parsley, and pour the marinade over. Cover and set aside in the refrigerator for 2 to 3 hours. Take the fish out of the refrigerator at least 30 minutes before baking.

Preheat the oven to 350° F.

Spoon some marinade over the fish and bake uncovered, basting many times while it bakes. The fish is done after 30 to 35 minutes, or when it starts to flake easily. Remove from the oven and baste once more, then cover with aluminum foil.

Uncover after 5 minutes, sprinkle with the rest of the parsley, and serve.