Greek-Style Roasted Fish with Extra Virgin Olive Oil

The foundation of a Pesco-Mediterranean diet centres on vegetables, fruits, nuts, seeds, legumes, whole grains, fermented dairy, fish, seafood, and generous amounts of extra virgin olive oil

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Greek-Style Roasted Fish with Extra Virgin Olive Oil
  • Serving Amount

    Amount

    2

  • Cooking Time

    Time

    30 mins

  • Type of recipe

    Course

    Main Dishes

A Greek-Inspired Coastal Classic

Updated February 12th 2026

Greek-style roasted fish is a simple and flavour-driven dish inspired by Mediterranean coastal cooking. Extra virgin olive oil plays a central role, enhancing the natural sweetness of the fish while carrying fresh herbs, lemon and sea salt.

In traditional Mediterranean kitchens, olive oil is used generously when roasting or grilling fish, helping to keep the flesh moist while building depth and balance in the finished dish.

Key Points At A Glance

  • Serves 2
  • Greek-style whole roasted fish
  • Uses extra virgin olive oil for roasting and finishing
  • Fresh herbs and lemon-forward flavour
  • Ideal for grilling or oven roasting
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Ingredients

Total

13
  1. 2 small-medium Yellowtail Snapper (or other Snapper or Striped Bass), scales removed & gutted
  2. 4 tbsp of Morocco Gold Extra Virgin Olive Oil
  3. Kosher Salt
  4. Lemon Slices
  5. Fresh Oregano
  6. Fresh Thyme

Greek Salsa

  1. ½ c. grape (or cherry) tomatoes, roughly chopped
  2. ½ c. olives, chopped
  3. 1-2 Tb. red onion, chopped
  4. Pinch fresh oregano, chopped
  5. 3-4 tablespoons extra virgin olive oil
  6. ½ tablespoon kosher salt
  7. ¼ tsp. freshly ground black pepper

Instructions

Total

9
  1. Heat a grill to very high (about 450-500 degrees).
  2. Rinse and pat dry each fish.
  3. Sprinkle olive oil on both sides of each fish, as well as, on the inside cavities.
  4. Sprinkle the entire fish, inside & out, with kosher salt. This helps to roast the fish.
  5. Stuff each cavity with a few sliced lemons, a sprig or two of oregano & thyme.
  6. With a sharp knife, score the tops of each of the fish (about 2")
  7. Place each fish directly onto the grill and cook each side for about 6 minutes (I like to cover the grill to help the fish roast a bit more).
  8. Take off the grill - sprinkle with olive oil and fresh lemon juice and serve alongside a tasty “salsa” – a combination of the chopped olives, tomatoes, red onion, olive oil, lemon juice and fresh oregano.
  9. After chopping all the ingredients, mix everything in a small bowl and allow everything to marry together before serving with the Greek styled roasted fish.

Great for grilling, roasting and everyday cooking, Morocco Gold Extra Virgin Olive Oil

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From The Larder

Why Use Extra Virgin Olive Oil When Roasting Fish?

Extra virgin olive oil helps keep whole fish moist during roasting while supporting crisp skin and balanced flavour. When combined with lemon and herbs, it enhances the natural sweetness of the fish without overpowering it.

If you would like to learn more about cooking confidently with extra virgin olive oil, our guides explain how EVOO can be used in grilling, roasting and everyday Mediterranean-style meals.

Cooking & Serving Tips

  • Cleaning: Ask your fishmonger to scale and gut the fish for convenience.
  • Scoring: Scoring the fish helps heat penetrate evenly.
  • Serving: Serve immediately with Greek salsa and extra lemon.
  • Alternative: This recipe works well with sea bass, snapper or striped bass.

Choosing the Right Fish

Whole snapper, sea bass or striped bass all work beautifully for this recipe. Ask your fishmonger to scale and gut the fish for convenience, leaving the skin on for crisp roasting.

 

FAQs About Greek-Style Roasted Fish

Can I use fillets instead of whole fish?

Yes. Adjust cooking time as fillets cook faster than whole fish.

What temperature should I roast whole fish at?

Roast at high heat (around 220–250°C depending on your oven) for crisp skin and moist flesh.

Why drizzle olive oil after grilling?

A final drizzle of extra virgin olive oil enhances aroma and balances the natural saltiness of the fish.

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