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Ingredients
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Whole Fish
Aromatics & Herbs
Optional — finishing
Method
Prep the Fish
Rinse & pat dry
Rinse the tsipoura under cold water, inside the cavity and out. Pat thoroughly dry with paper towels, inside the cavity and along the skin. Removing moisture ensures crisp skin and reduces sticking.
Score & season
Using a sharp knife, make 2–3 diagonal shallow cuts (about 1/2 inch deep) through the skin on each side of the fish. Rub 1 tablespoon of olive oil over the outside and inside the cavity. Season the outside and inside cavity evenly with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper, working some salt and pepper into the scored slashes.
Stuffing & flavor
Stuff the fish cavity with the parsley, dill, oregano (or thyme) sprigs and the lightly crushed garlic cloves. Slice the lemon in half and place one half inside the cavity. Reserve the other half to squeeze at the end or to cut into wedges for serving.
Cooking (Grill or Oven)
If grilling (preferred for smoky finish)
Preheat the grill to medium-high (about 400°F / 200°C). Oil the grill grates or brush remaining 2 tablespoons olive oil on the outside of the fish. Place fish over direct heat and cook 6–8 minutes with lid closed. Carefully flip using two spatulas or tongs and cook the second side 5–7 minutes, until skin is crisp, flesh flakes easily near the backbone and internal temperature at thickest part reaches 135–140°F (57–60°C). Cooking time will vary with fish size; a 1–1.2 kg fish typically takes ~12–15 minutes total.
If oven-roasting
Preheat oven to 425°F (220°C). Place the stuffed fish on a rimmed baking sheet or in a roasting pan lined with parchment or a light brush of oil. Drizzle remaining olive oil over the fish. Roast in the center of the oven for 18–25 minutes, depending on size, until skin is golden and flesh flakes easily and internal temperature reaches 135–140°F (57–60°C).
Rest
Transfer the cooked fish to a serving plate and let rest 3–5 minutes. This allows juices to settle and finishes carryover cooking.
Finish & Serve
Carefully remove some of the herb sprigs from the cavity if desired for presentation. Squeeze reserved lemon half over the fish, drizzle with 1 tablespoon extra-virgin olive oil, and sprinkle flaky sea salt to taste. Serve with lemon wedges on the side.
To portion, slide a spatula beneath the fillet on one side and lift off the flesh in one piece; remove backbone to expose the second fillet. Serve immediately while hot.