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Tsipoura (Gilthead Sea Bream) with Caper Vinaigrette and Pantzarosalata



I’ve been cooking lots of healthy Mediterranean dishes lately and fish is in out diet at least once a week.    This dish is so easy to make with few ingredients but still it’s so delicious.

One of my favourite salads I love pairing with fish, is one my mom used to make with beetroots, potato, eggs, tomato and cucumber and a simple vinaigrette.

I boiled more beetroots and used the leaves as well to make another salad which I paired with a Caper Vinaigrette which matched perfect both with the fish and the beetroots.



Tsipoura Sti Ladokolla (Sea Bream in parchment paper)

Preparation time: 10 mins – Cooking time: 30 mins


  • 3 Gilthead Sea Breams about 400 grams each
  • 1 lemon cut into slices
  • Oregano
  • Tarragon
  • Salt and freshly ground Black pepper
  • 1 tablespoon olive oil



  1. Ask you fish monger to scale and gut the fish then wash and drain.
  2. Cut a big piece of parchment paper and put it in your baking tin and put the fish on the paper and season with salt, pepper, oregano, tarragon on both sides as well as inside and put two slices of lemon in the cavity. Sprinkle with a drop of olive oil on top and cover with the parchment paper.
  3. Bake at a preheated oven at 150o C for 15 minutes and then turn on the other side for another 15 minutes.


Caper Vinaigrette

Serves: 4 -5
Preparation time: 5 mins

  • 2 tablespoons capers
  • 5 small gherkins
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon wine vinegar
  • 1 small clove garlic
  • A pinch of salt, pepper, oregano & tarragon

Put all the ingredients in the food processor and mix until it is creamy.


Pantzarosalata, My mom’s Beetroot Salad
Serves: 4 -5
Preparation time: 10 mins – Cooking time: 30 mins

  • 3 medium sized boiled beetroots
  • 3 medium sized potatoes
  • 3 eggs, hard boiled
  • 1 tomato, peeled and sliced
  • 1 cucumber, peeled and sliced
  • 1 tbsp capers


  • 5 tablespoons olive oil
  • 2 tablespoons wine vinegar
  • Salt
  • Freshly ground black pepper



  1. Place the beetroots in the pressure cooker with water. Wash the potatoes with skin on, put the basket on top and cook them for about 20 minutes.
  2. Boil eggs separately for five minutes from boiling point and then put them in cold water.
  3. Peel and cut everything into small pieces
  4. Refrigerate for half an hour before serving.
  5. Place vinaigrette ingredients in a shaker and shake to combine.  Add to salad and mix well.


Kopiaste and Kali Orexi!




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25 Responses

  1. Wow Ivy! Sounds delicious! Tsipoures are a staple in our diet … we have them once or twice a week. I love the salad and the unique caper dressing. Beets are one of my favorites!

  2. There are so many things to comment on in this post:

    Such fresh fish…
    Love the colour the beets give to the salad
    The caper vinegrette is genius!

  3. A lovely meal! A healthy combo!



  4. I love the idea of caper vinaigrette, sounds so lovely with the sea bream!

  5. I adore the sea bream! The beetroot salad looks absolutely smashing!

  6. Beetroot salad looks absolutely catchy and yumm, delicious platter…

  7. La daurade est un excellent poisson.
    La salade de betterave me fait penser à la chaleur de l'été.
    Une belle assiette pour une nourriture saine.
    A bientôt Ivy.
    P.S : J'espère que la Grèce trouvera les moyens de se sortir de la crise la tête haute.

  8. Love the way you have cooked the fish.
    And also love the colour the beet is giving to that salade.

  9. une belle combinaison , j'aime beaucoup la vinaigrette
    bonne journée

  10. The combination of the fish and the beetroot salad looks perfect, I think fish could be on the menu for next week!


  11. As you saw on my blog, beetroot is a favorite of mine as well!
    I adore fish with simple salads. This is such a lovely dish!

  12. i never eat sea bream…i think is so good !and the vinaigrettes is delicious!

  13. I love the beetroot salad – yum!

  14. Fish is always healthy! I have never eaten bream. Love the sound of the salad and the caper vinaigrette.

  15. I've never had this fish before Ivy! I love the flavors you used with it. Your beetroot salad and caper vinaigrette sound excellent! A lovely meal.

  16. That looks wonderful, Ivy!!! What a delicious and healthy meal!

  17. Tiens puisque Nadjibella t'écris en français…donc il s'agit de daurade! j'aime bien la daurade, et surtout la salde de betteraves et vinaigrette;ce repas me donne envie il est léger et procure satisfaction.

  18. I love the Vinaigrette you made!

  19. What a great combination! I especially like the salad. I cook red beets often and make them into a salad, but I have never tried to add other ingredients to it. You gave me a very good suggestion.

  20. I must agree with Joumana, I love daurade – seabream also! Here it is usually baked or cooked tadjine style but I really appreciate your method Ivy with the fresh herbs! Makes me Spring is here!

    My family used to make a similar salad with eggs, potatoes and beets; also here my husband’s family do something similar as well … but the vingarette with capers that you use I think tops both. I *think* I prefer yours! I would have never even thought to pair capers with beets – but it seem interesting!

    I think, like Nicola I will trying out (yet another) one of your great recipes!

    Glad to have hooked up with you on Facebook Ivy also!

  21. Ivy, I saw this recipe and it seems great. Congratulations! A wonderful weekend who want to have next.

  22. I'm into Mediterranean cooking, this sounds great.
    I adore the caper vinaigrette.

  23. I really enjoy the way you are cooking these fish
    Bien à toi !

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