Greek snapper in a zesty lemon, oregano & olive oil sauce

Greek snapper in a zesty lemon, oregano & olive oil sauce

True to form, this recipe uses minimal ingredients for maximum flavour, which is an apt summary of the Greek cuisine. 

When looking to add flavour to fish, I find that less is more. The focus should always be on the quality of your ingredients. I use our Golden Groves Extra Virgin olive oil, oregano, salt and lemon to create zesty and flavourful sauce which we in Greece call ladolemono. 

PREPARATION TIME: 25 minutes COOKING TIME: 20 - 25 minutes 


    • 1kg snapper, gutted and scaled
    • 2 leeks, cut into 1.5cm rounds 
    • 3/4 cup Golden Groves Extra Virgin olive oil 
    • 1/2 cup lemon juice 
    • 1/2 lemon, thinly sliced
    • 1 tbs dried oregano 
    • Salt


  1. Preheat your over to 180 degrees Celsius (approx. 360 degrees Fahrenheit)
  2. Place your chopped leek in a large oven proof dish. Generously salt your leeks.  
  3. Next place your fish on top of the leek. Make three diagonal cuts down each side of the fish with a sharp knife.
  4. Then take two pieces of thinly sliced lemon and place it in the belly of the fish where the cavity is. 
  5. Generously pour a good amount of Extra Virgin olive oil and your lemon juice over the snapper, rubbing it into the fish.
  6. Top the fish a very liberal sprinkling of sea salt, also making sure to season the cavity of the fish and the sliced flesh on the sides. 
  7. Next sprinkle your dried oregano over your fish and leeks.
  8. Drizzle some Extra Virgin olive oil over your leeks for good measure. 
  9. Put your fish in the oven for 20-25 minutes until your fish is cooked through but still tender. 
  10. Remove your dish from the oven and serve the fish in the oven dish, basting it in its juice as you serve.