Roasted Milokopi Fish Recipe

If you’ve ever shopped at a fish counter in Bulgaria or Greece, you’ve probably seen milokopi – a beautiful Mediterranean white fish with firm flesh, mild flavor, and a naturally buttery taste. It’s one of those fish that doesn’t need a lot of ingredients to shine. A little lemon, good olive oil, sea salt, and oregano are all it takes to create a restaurant-quality dinner at home.

I make whole milokopi often here in Bulgaria because it’s fresh, accessible, and cooks beautifully either baked, roasted, or grilled. It’s the kind of weeknight meal that feels healthy, fancy, and effortless all at once.

Below, I’m sharing everything you need to know about how to cook whole milokopi, plus tips, FAQs, and simple side dishes that pair perfectly.

Ingredients for Whole Baked Milokopi

• ¼ cup dry white wine – optional, but adds depth and aroma
• 1 whole milokopi (meagre fish) – about 1-1.2 kg, cleaned and scaled
• 3 tbsp olive oil
• Juice of 1 lemon
• A few lemon slices – for stuffing and baking
• 1 tsp salt, or to taste
• ¼ tsp black pepper
• 1 tsp dried oregano (or thyme)

How to Prepare Whole Milokopi

Just three basic steps:

1. Pat it dry

This helps the olive oil and lemon absorb better and prevents the fish from steaming instead of roasting.

2. Make shallow diagonal cuts (optional)

Use a sharp knife to make two or three shallow diagonal cuts on each side of the fish. This helps it cook evenly and allows seasoning to penetrate the flesh.
Optional: If you notice any leftover scales on the outside, gently scrape them away. Milokopi is usually well-cleaned when bought in Bulgaria, but sometimes a few stubborn scales remain. A quick scrape makes the final texture cleaner.

If fish is not clean, you are going to need to open the cavity and scrape out any organs and clean the inside.

3. Season simply

I use:

• olive oil
• lemon
• salt
• pepper
• oregano or thyme

No garlic – it overpowers this delicate fish and leaves too strong of an aroma after baking.

How to Bake Whole Milokopi

Baking is the easiest and most reliable method.

• Temperature: 400°F / 200°C
• Time: 30-35 minutes for a 1-1.2 kg (2 lb) fish
• Pan: oven-safe dish or sheet pan
• Flavor: lemon juice + olive oil + oregano

You can add sliced tomatoes or carrots around the fish for color and moisture.

Bake uncovered until the flesh flakes easily with a fork and the skin looks lightly golden.

How to Roast Milokopi (High-Heat Oven Method)

If you want crispier edges and a more rustic look:

• Preheat to 425°F / 220°C
• Roast 25-30 minutes
• Use a metal baking sheet instead of ceramic
• Brush the fish lightly with olive oil before roasting

This method gives the skin more color and a slightly firmer texture.

How to Grill Whole Milokopi

This fish grills beautifully in summer.

On a charcoal or gas grill:

• Preheat the grill to high
• Rub the fish generously with olive oil
• Keep the seasonings simple
• Grill 8–10 minutes per side, depending on size

Tips:

• Use a fish grill basket to prevent sticking
• Don’t flip too early – let the skin develop a crust first
• Add lemon at the end, not during grilling
• Grilling gives the fish a smoky flavor and crisp skin that’s irresistible

What to Serve with Milokopi Fish

This fish pairs best with fresh, simple sides:

• Steamed or roasted carrots
• Tomatoes roasted in the same pan
• Greek salad
• Roasted zucchini and peppers
• Lemon potatoes
• Rice with parsley and lemon
• Steamed broccoli with olive oil
• Crusty bread for dipping into the pan juices

Wine pairing: a dry Sauvignon Blanc, crisp Misket, or a light Italian white

FAQs

Whole Roasted Milokopi (Meagre Fish)

Simple Mediterranean-style roasted milokopi made with lemon, olive oil, fresh thyme, and rosemary. This whole fish stays tender, juicy, and naturally flavorful without garlic or heavy seasonings. An easy and healthy Bulgarian-style dinner using minimal ingredients.

Prep: 10 minutes mins

Cook: 40 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 1 whole Milokopi, meagre fish, 1–1.2 kg, cleaned and scaled
• ▢ 3 tbsp olive oil
• ▢ Juice of 1 lemon
• ▢ A few lemon slices, for stuffing
• ▢ 1 –2 sprigs fresh thyme
• ▢ 1 –2 sprigs fresh rosemary
• ▢ 1 tsp salt, or to taste
• ▢ ¼ tsp black pepper
• ▢ ¼ cup dry white wine, optional
• ▢ 1 –2 sliced tomatoes or 2–3 sliced carrots, optional, for color and moisture

US Customary – Metric

Instructions 

• Preheat oven to 400°F / 200°C.
• Pat the fish dry inside and out. Use a sharp knife to make 2–3 shallow diagonal cuts on each side. If any scales remain on the outside, gently scrape them off.
• Season the fish inside and out with olive oil, salt, pepper, lemon juice, and a few leaves of fresh thyme and rosemary.
• Stuff the cavity with lemon slices and whole sprigs of thyme and rosemary.
• Place the fish in a lightly oiled or parchment-lined baking dish. Scatter tomato slices or carrot slices around the fish if using.
• Pour the white wine (optional) into the baking dish.
• Bake uncovered for 30–35 minutes, or until the flesh flakes easily with a fork and the skin is lightly golden.
• Rest the fish for 3–5 minutes, then drizzle with the pan juices before serving.

Notes

Milokopi is also known as meagre fish or Umbrina cirrosa.

If the fish is larger than 1.5 kg, cover loosely with foil for the first 20 minutes, then uncover to finish.

Replace wine with a splash of water if preferred.

Pairs well with roasted carrots, baked tomatoes, Greek salad, roasted zucchini, or rice with lemon and parsley.

Nutrition

Calories: 384kcal, Carbohydrates: 0.5g, Protein: 45g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 133mg, Sodium: 717mg, Potassium: 850mg, Fiber: 0.03g, Sugar: 0.1g, Vitamin A: 896IU, Calcium: 18mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: dinner

Cuisine: American

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