Grilled Fish with Latholemono
Elevate your summer grilling game with this traditional Greek-inspired dish: Grilled Fish with Latholemono. Featuring whole fish like sea bass or snapper, this recipe highlights the beauty of simple, fresh ingredients. The fish is grilled to perfection with a crispy, golden skin and tender, flaky interior, then finished with a zesty latholemono sauce—a luscious blend of extra virgin olive oil, fresh lemon juice, garlic, oregano, and parsley. With just 20 minutes of prep time, this dish is as easy as it is impressive, making it perfect for backyard barbecues or intimate dinners. Serve with lemon wedges, a crisp salad, and crusty bread to soak up every last drop of the sauce. This good-for-you recipe is a flavorful celebration of Mediterranean cuisine that's both healthy and irresistible!
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Recipe Information
Ingredients
- 2 pieces whole fish (e.g., sea bass, snapper, or branzino), cleaned and scaled
- 5 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 pieces lemon wedges
Instructions
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Pat the fish dry with paper towels and make 3-4 diagonal slashes on each side of the fish to help it cook evenly. Ensure the slashes are deep enough to go through the skin but not into the flesh.
Season the fish generously on the inside and outside with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Brush both sides of the fish with 2 tablespoons of olive oil and set aside.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, minced garlic, oregano, parsley, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper to create the latholemono sauce. Set aside.
Place the fish on the preheated grill. Cook for 5-6 minutes on each side, or until the skin is crisp and the fish is opaque and flakes easily with a fork. Use a large metal spatula to gently flip the fish halfway through cooking to prevent tearing.
Remove the fish from the grill and transfer to a serving platter. Drizzle the latholemono sauce over the fish, ensuring it seeps into the slashes and cavity of the fish.
Garnish with fresh parsley and serve with lemon wedges on the side for added zest.
Enjoy your Grilled Fish with Latholemono alongside a fresh salad or crusty bread for a complete meal!
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
