There’s a certain magic that happens when you combine fresh fish, good olive oil, lemon, and oregano. It’s a simple combination, yet it speaks of sunny afternoons by the Aegean Sea, the sound of gentle waves, and the incredible hospitality of Greek cuisine. This Greek Style Grilled Fish recipe captures that very essence, bringing a taste of a Mediterranean holiday right into your own kitchen. It’s a dish I turn to time and time again, especially when I want something that feels both wonderfully nourishing and a little bit special.

We’re using whole sea bass for this, which I think makes for a stunning presentation, but the real star is the Ladolemono sauce. It’s a classic Greek dressing made from olive oil (elathi) and lemon (lemoni), and it does double duty here as both a marinade and a finishing sauce. The fish grills to flaky perfection, its skin becoming delicately crisp, while the flesh inside remains moist and infused with that bright, zesty, and herbaceous dressing. This is my go-to recipe when I need something quick but impressive.

This recipe is ideal for anyone who appreciates clean, bright flavours and wants a healthy seafood meal that comes together in about 30 minutes. It works beautifully for a light family dinner during the week or as the centrepiece for a weekend lunch with friends in the garden. Everyone seems to love this one; the simplicity allows the quality of the fish to truly shine.

Recipe Overview

This Greek Style Grilled Fish focuses on the beautiful simplicity of fresh sea bass enhanced by a vibrant Ladolemono sauce. Expect flaky, moist fish with a slightly charred, crispy skin and a flavour profile that is zesty, herby, and wonderfully fresh. I used to struggle with getting the fish skin just right on the grill until I discovered the technique of oiling the fish, not just the grill grates.

• Prep Time: 15 minutes
• Cook Time: 10-14 minutes
• Total Time: 29 minutes
• Servings: 2 people
• Difficulty: Easy

Why You’ll Love This Greek Style Grilled Fish

• Genuine Flavour: This isn’t a pale imitation. The sharp tang of fresh lemon juice, the peppery notes of a quality extra virgin olive oil, and the earthy aroma of dried Greek oregano create a truly authentic taste.
• Ready in Under 30 Minutes: From prepping the sauce to taking the fish off the grill, the entire process is straightforward and swift, making it a fantastic option for a speedy supper.
• Flexible Recipe: While we’re using whole sea bass, this method works brilliantly with fillets of sea bream, cod, or even swordfish steaks. You can adjust the cooking time accordingly.
• Great for Al Fresco Dining: There’s nothing better than the smell of fish grilling on a barbecue. This dish is superb for eating outdoors on a warm evening, paired with a crisp salad.
• Family Tested: My family adores this meal. Even my partner, who isn’t the biggest seafood fan, always asks for seconds when I make this, particularly loving the zesty sauce spooned over everything.

Greek Style Grilled Fish

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 2 servings

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Ingredients You’ll Need

For the best results, start with the freshest fish you can find. I always ask my fishmonger to scale and gut the sea bass for me, which saves a lot of time and mess. When it comes to the olive oil, I recommend using a good quality Greek extra virgin olive oil if you can find one; the flavour is noticeably richer.

• 2 whole sea bass (about 350-400g each), scaled and gutted
• 2 tbsp extra virgin olive oil, plus extra for brushing
• Sea salt flakes and freshly ground black pepper
• For the Ladolemono Sauce:
• 120ml extra virgin olive oil
• 60ml fresh lemon juice (from 1-2 large lemons)
• 2 cloves of garlic, finely minced
• 1 tbsp dried Greek oregano
• 1/2 tsp sea salt flakes
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped fresh parsley (optional, for garnish)
• Lemon wedges, to serve

Sara’s Tip: Don’t be tempted to use bottled lemon juice. The flavour of freshly squeezed lemon is absolutely crucial for the bright, zesty character of the Ladolemono sauce. It makes a world of difference.

How to Make Greek Style Grilled Fish

The process is quite simple. We’ll make our vibrant sauce first, use a little to prepare the fish, and then grill it until the skin is crisp and the flesh is perfectly cooked. The remaining sauce is drizzled over at the end for a final burst of flavour.

1. Prepare the Ladolemono Sauce: In a small bowl or a jam jar with a lid, combine the 120ml extra virgin olive oil, 60ml fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk vigorously or shake the jar until the sauce emulsifies and becomes slightly creamy and thickened. Set aside.
2. Prepare the Fish: Pat the sea bass completely dry with paper towels, both inside and out. This is a critical step for achieving crispy skin. Make 2-3 shallow diagonal slashes on both sides of each fish. This helps the fish cook evenly and allows the flavours to penetrate.
3. Season the Fish: Drizzle about 1 tablespoon of the Ladolemono sauce over each fish, ensuring some gets into the slashes and the cavity. Rub it all over. Then, brush the outside of the fish with a little extra plain olive oil and season generously with salt and pepper.
4. Preheat the Grill: Preheat your outdoor grill or indoor grill pan to a medium-high heat, around 200°C (400°F). Clean the grates thoroughly with a wire brush and then oil them lightly using a paper towel dipped in oil held by tongs. This prevents the fish from sticking.
5. Grill the First Side: Carefully place the sea bass on the hot grill. Let it cook undisturbed for 5-7 minutes on the first side. The exact time will depend on the thickness of your fish. You’ll know it’s ready to flip when the skin is opaque and has clear grill marks. I find that trying to move it too early is the main reason it sticks.
6. Flip and Finish Cooking: Using a wide fish slice or two spatulas, carefully flip the fish over. Grill for another 5-7 minutes on the second side, or until the fish is cooked through. The flesh should be opaque and flake easily when tested with a fork at the thickest part.
7. Rest and Serve: Transfer the grilled fish to a platter. Let it rest for a couple of minutes. Give the remaining Ladolemono sauce a good whisk and pour it generously over the hot fish. Garnish with fresh parsley if using, and serve immediately with extra lemon wedges on the side.

Tips From My Kitchen

• Temperature Control: A medium-high heat is key. If the grill is too hot, the skin will burn before the inside is cooked. Too low, and the fish will steam and stick to the grates without developing those lovely char marks.
• The Secret Step: I learned that brushing the fish with plain oil just before grilling, in addition to oiling the grates, is the secret to preventing it from sticking. The small amount of marinade won’t cause sticking, but a good layer of plain oil creates a fantastic barrier.
• Make-Ahead: The Ladolemono sauce can be made up to 2 days in advance. Just store it in an airtight container in the fridge. Let it come to room temperature and give it a good shake before using.
• Storage: Leftover grilled fish can be stored in an airtight container in the fridge for up to 2 days. I like to flake the leftover fish and mix it into a salad the next day for a delicious lunch.

Equipment You’ll Need

• Grill or grill pan
• Meat thermometer (optional but helpful)
• Fish slice or wide tongs
• Basting brush

Common Mistakes to Avoid

• Overcrowding the grill: Don’t place the fish too close together. This lowers the grill’s temperature and causes the fish to steam instead of grill, preventing crispy skin. Cook in batches if necessary.
• Wrong temperature: As mentioned, a medium-high heat is your friend. A simple way to test is to hold your hand about 5 inches above the grates; you should be able to keep it there for 3-4 seconds before it feels too hot.
• Skipping the rest time: Letting the fish rest for just 2-3 minutes before serving allows the juices to redistribute throughout the flesh, resulting in a more moist and flavourful bite.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment with a few twists. This is a very forgiving dish that welcomes a little creativity.

• Spicy Version: Add 1/2 teaspoon of dried chilli flakes or a finely chopped red chilli to the Ladolemono sauce for a gentle, warming heat that complements the lemon beautifully.
• Grilled Vegetable Medley: While the grill is hot, why not cook some vegetables alongside? Slices of courgette, peppers, and red onion tossed in a little olive oil and oregano work wonderfully. For a heartier meal, you could try my recipe for Chicken Breast And Green Beans on the grill too.
• Different Protein: This sauce is fantastic with other seafood like large prawns or scallops. It’s also a great match for chicken. If you enjoy this flavour profile, you should also check out my Lemon Garlic Chicken.

What to Serve With Greek Style Grilled Fish

This dish is a star on its own, but a few well-chosen sides will turn it into a memorable feast. We love to keep things fresh and Mediterranean.

• Classic Greek Salad: A simple salad of ripe tomatoes, cucumber, red onion, Kalamata olives, and feta cheese is the quintessential pairing. Its fresh crunch is a perfect contrast to the soft fish.
• Lemon and Oregano Potatoes: Roasted potato wedges tossed with lemon juice, olive oil, and oregano before cooking are a hearty and delicious accompaniment that echoes the flavours of the dish.
• Wine Pairing: A crisp, dry white wine with good minerality, such as a Greek Assyrtiko or a Sauvignon Blanc, cuts through the richness of the oil and complements the zesty lemon notes.

Frequently Asked Questions

Greek Style Grilled Fish

A classic Greek dish featuring whole sea bass grilled to perfection with crispy skin, drizzled with a zesty Ladolemono sauce of olive oil, lemon, and oregano.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: Greek

Calories: 660

Ingredients Method Notes

Ingredients

  

• 2 whole sea bass about 350-400g each, scaled and gutted
• 2 tbsp extra virgin olive oil plus extra for brushing
• Sea salt flakes and freshly ground black pepper

For the Ladolemono Sauce

• 120 ml extra virgin olive oil
• 60 ml fresh lemon juice from 1-2 large lemons
• 2 cloves of garlic finely minced
• 1 tbsp dried Greek oregano
• 1/2 tsp sea salt flakes
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped fresh parsley optional, for garnish
• Lemon wedges to serve

Method

 

1. Prepare the Ladolemono Sauce: In a small bowl or a jam jar with a lid, combine the 120ml extra virgin olive oil, 60ml fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk vigorously or shake the jar until the sauce emulsifies and becomes slightly creamy and thickened. Set aside.
2. Prepare the Fish: Pat the sea bass completely dry with paper towels, both inside and out. This is a critical step for achieving crispy skin. Make 2-3 shallow diagonal slashes on both sides of each fish. This helps the fish cook evenly and allows the flavours to penetrate.
3. Season the Fish: Drizzle about 1 tablespoon of the Ladolemono sauce over each fish, ensuring some gets into the slashes and the cavity. Rub it all over. Then, brush the outside of the fish with a little extra plain olive oil and season generously with salt and pepper.
4. Preheat the Grill: Preheat your outdoor grill or indoor grill pan to a medium-high heat, around 200°C (400°F). Clean the grates thoroughly with a wire brush and then oil them lightly using a paper towel dipped in oil held by tongs. This prevents the fish from sticking.
5. Grill the First Side: Carefully place the sea bass on the hot grill. Let it cook undisturbed for 5-7 minutes on the first side. The exact time will depend on the thickness of your fish. You’ll know it’s ready to flip when the skin is opaque and has clear grill marks. I find that trying to move it too early is the main reason it sticks.
6. Flip and Finish Cooking: Using a wide fish slice or two spatulas, carefully flip the fish over. Grill for another 5-7 minutes on the second side, or until the fish is cooked through. The flesh should be opaque and flake easily when tested with a fork at the thickest part.
7. Rest and Serve: Transfer the grilled fish to a platter. Let it rest for a couple of minutes. Give the remaining Ladolemono sauce a good whisk and pour it generously over the hot fish. Garnish with fresh parsley if using, and serve immediately with extra lemon wedges on the side.

Notes

Ensure grill grates are very clean and well-oiled to prevent the delicate fish skin from sticking. Serve immediately with a Greek salad and lemon wedges.

I hope you fall in love with this Greek Style Grilled Fish as much as my family and I have. It’s a testament to how a few simple, high-quality ingredients can create something truly special. It brings a little bit of sunshine to the table, no matter the weather outside. If you try it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking, Sara.