If you’re craving a dish that captures the bright, fresh flavors of the Mediterranean while being incredibly simple to prepare, this Greek-Style Roasted Branzino with Lemon, Dill, and Ladolemono Sauce Recipe will become your new go-to. The tender, flaky fish roasted to perfection with vibrant lemon and fragrant dill, paired with the zesty ladolemono sauce, creates a delightful harmony that’s both light and satisfying. It’s a beautiful celebration of wholesome ingredients that’s perfect for a cozy dinner for two or impressing friends with effortless elegance.
Ingredients You’ll Need
This recipe uses a handful of straightforward, fresh ingredients that work together beautifully to highlight the branzino’s natural flavors. Each component— from the bright lemon slices to the aromatic dill and silky olive oil—adds essential texture, color, and a punch of Mediterranean charm.
- Extra virgin olive oil: Provides richness and helps keep the fish moist during roasting, plus it’s foundational for the ladolemono sauce.
- 1 pound whole branzino fish: The star of the dish, branzino is mild and flaky; you can also substitute with striped bass, black sea bass, flounder, or red snapper.
- Kosher salt and black pepper: Key seasonings to enhance the fish’s natural flavor and season it thoroughly inside and out.
- ½ lemon (sliced into rounds): Adds brightness and a fresh citrus aroma when stuffed inside the fish and used in the sauce.
- ½ red onion (sliced): Gives a subtle sweetness and savory depth when baked inside the fish.
- 1 cup cherry tomatoes (halved): Tossed over the fish after roasting for a burst of sweet juiciness and vibrant color.
- ½ cup chopped fresh dill: An essential herb that complements the lemon and fish beautifully, adding a fresh, grassy note.
- 1 Ladolemono recipe: A traditional Greek lemon and olive oil sauce, bright and tangy, to drizzle generously over the finished fish.
How to Make Greek-Style Roasted Branzino with Lemon, Dill, and Ladolemono Sauce Recipe
Step 1: Preheat the oven
Set your oven rack in the middle position and preheat to 400 degrees Fahrenheit. This ensures even cooking and allows the fish skin to crisp up nicely without overcooking the flesh inside.
Step 2: Prepare and season the fish
Pat the branzino dry with paper towels to help the skin crisp up during roasting. Using a sharp knife, make two diagonal slits on each side of the fish; this helps the seasonings penetrate deeper for more flavor. Rub kosher salt and freshly ground black pepper all over the fish, making sure to season inside the cavity and through the slits for well-rounded seasoning.
Step 3: Stuff the fish cavity
Fill the cavity of the fish with sliced red onion and lemon rounds. This not only infuses the fish with aromatic flavors but also keeps the flesh moist and fragrant as it roasts.
Step 4: Roast and broil the fish
Place the fish on a baking sheet or roasting pan and roast in your preheated oven for about 5 minutes on one side. Carefully flip it over and continue cooking for another 5 to 7 minutes, until the fish is opaque, flakes easily, and is cooked through. For that signature charred skin texture and smoky flavor, switch your oven to broil and place the fish approximately 6 inches from the heat source for an additional 3 to 4 minutes—or until the skin is beautifully crisp and slightly charred.
Step 5: Prepare the ladolemono sauce
While the fish is roasting, whisk together your Greek ladolemono sauce—a vibrant blend of lemon juice, olive oil, and seasonings—this sauce livens up the fish with its tangy and slightly peppery kick.
Step 6: Assemble and serve
Once out of the oven, transfer the branzino to a serving platter. Drizzle generously with the ladolemono sauce, making sure to get some inside the cavity to keep every bite lively and flavorful. Toss the halved cherry tomatoes with a pinch of salt, spoon them over the fish, and add a drizzle of ladolemono for extra brightness. Finally, sprinkle fresh dill over the top—it adds that unmistakable herbaceous note and a lovely pop of green.
How to Serve Greek-Style Roasted Branzino with Lemon, Dill, and Ladolemono Sauce Recipe
Garnishes
Fresh sprigs of dill always brighten the plate with their delicate feathery texture and fresh flavor. Add extra lemon wedges for guests who adore an added citrus zing directly on their fish. A light drizzle of good quality extra virgin olive oil before serving enhances the overall silkiness and shine.
Side Dishes
This Greek-Style Roasted Branzino pairs wonderfully with simple, fresh sides. Think fluffy rice pilaf, grilled or roasted vegetables like asparagus or zucchini, or even a crisp, lightly dressed Greek salad that complements the bright, lemony fish perfectly. Warm, crusty bread is also excellent for soaking up any leftover ladolemono sauce.
Creative Ways to Present
For a stunning presentation, serve the whole fish on a large, rustic platter surrounded by wedges of lemon and scattered with cherry tomatoes and fresh dill sprigs. Alternatively, plate individual fillets topped with a spoonful of ladolemono sauce and a delicate sprinkle of chopped herbs for a refined, restaurant-style feel that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Wrap leftover branzino tightly in plastic wrap or place it in an airtight container and refrigerate. It will stay fresh for up to two days. Keep the ladolemono sauce stored separately in the fridge to preserve its vibrant flavors.
Freezing
Freezing cooked fish can alter its texture, so it’s best to avoid freezing the roasted branzino if possible. If you must freeze, wrap it very tightly and consume within one month for optimal taste. It’s better to freeze the raw fish and make this Greek-Style Roasted Branzino with Lemon, Dill, and Ladolemono Sauce Recipe fresh whenever possible.
Reheating
Reheat leftover fish gently in the oven at a low temperature (around 275°F) to avoid drying out the delicate flesh. Alternatively, warm it briefly in a skillet over medium-low heat. Add a splash of fresh ladolemono sauce after reheating to revive its bright, fresh flavor.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While branzino is traditional and perfect here, you can substitute with striped bass, black sea bass, flounder, or red snapper, as they all roast well and have mild, flaky flesh.
What is ladolemono sauce?
Ladolemono is a classic Greek sauce made from lemon juice, olive oil, garlic, oregano, and sometimes mustard or vinegar. It’s bright, tangy, and peppery—perfect for drizzling over fish and vegetables.
Do I need to scale and clean the fish myself?
Most markets will sell you a cleaned, scaled whole branzino with the head and tail intact, which is exactly what you want. If not, you can ask your fishmonger to prep it for you or learn to do it yourself for freshness.
Can I prepare this recipe for more than two people?
Yes! Simply scale the ingredients up depending on how many servings you need. Roasting multiple fish at once may require more oven space and a longer cooking time for even heat distribution.
How do I make the fish skin crispy without drying out the flesh?
Patting the fish dry before seasoning and roasting at a high temperature ensures crisp skin. Finishing with a brief broil adds char without overcooking. Keeping an eye on cooking time is key to flaky, moist fish.
Final Thoughts
I genuinely hope you give this Greek-Style Roasted Branzino with Lemon, Dill, and Ladolemono Sauce Recipe a try because it truly brings a burst of Mediterranean sunshine to your table with minimal fuss. It’s one of those dishes that feels both indulgent and light, bridging simplicity with bold, fresh flavors that linger long after the last bite. Trust me, once you experience how effortlessly this recipe comes together, it will become a cherished favorite to share with family and friends time and time again.
Print
Greek-Style Roasted Branzino with Lemon, Dill, and Ladolemono Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Description
This Greek-Style Roasted Branzino recipe features a whole branzino fish roasted to perfection with lemon, red onion, and cherry tomatoes, all brightened with a traditional Greek ladolemono dressing made from olive oil and lemon juice. It’s a light, flavorful seafood dish that is perfect for a quick and elegant meal for two or more.
Ingredients
Fish and Vegetables
- 1 pound whole branzino fish, cleaned, head and tail attached (or whole striped bass, black sea bass, flounder, red snapper)
- ½ lemon, sliced into rounds
- ½ red onion, sliced
- 1 cup cherry tomatoes, halved
- ½ cup chopped fresh dill
Seasoning
- Kosher salt, to taste
- Black pepper, to taste
- Extra virgin olive oil, for rubbing and ladolemono dressing
Ladolemono Sauce
- Extra virgin olive oil
- Fresh lemon juice
- Optional: minced garlic, salt, and pepper to taste (typical ingredients for traditional ladolemono)
Instructions
- Preheat Oven: Adjust a rack in the center of your oven and heat it to 400°F (200°C), ensuring the oven is fully preheated for optimal roasting.
- Prepare the Fish: Pat the branzino dry with paper towels. Using a sharp knife, make two slits on both sides of the fish. Rub kosher salt and black pepper evenly on both sides, making sure to season inside the slits and the cavity for full flavor infusion.
- Stuff the Fish: Insert the sliced red onion and lemon rounds into the fish cavity to add aromatic flavors as it roasts.
- Roast the Fish: Place the fish on a baking sheet and roast on the center rack for 5 minutes. Carefully turn the fish over and roast for an additional 5 to 7 minutes until the flesh is opaque and flakes easily with a fork.
- Broil for Crispy Skin: Turn the broiler on high and position the fish about 6 inches from the heat source. Broil for 3 to 4 minutes until the skin chars slightly and becomes crisp, enhancing texture and taste.
- Prepare Ladolemono Sauce: While the fish cooks, whisk together extra virgin olive oil, fresh lemon juice, minced garlic (optional), salt, and pepper to create a bright, tangy Greek dressing known as ladolemono.
- Serve the Dish: Remove the fish from the oven and transfer it to a serving platter. Drizzle generously with the ladolemono sauce, including inside the fish cavity. Toss the cherry tomatoes with a little kosher salt and drizzle some sauce over them, then spoon them over the fish. Finish by sprinkling fresh chopped dill on top. Serve immediately while hot.
Notes
- Ensure the fish is fresh and properly cleaned for the best flavor and safety.
- You can substitute branzino with similar whole white fish like bass or snapper.
- Ladolemono sauce is a versatile Greek lemon-olive oil dressing; adjust garlic and acidity to taste.
- Broiling adds a nice crispy texture to the skin but watch carefully to avoid burning.
- Serve with a side of crusty bread or a simple Greek salad for a complete meal.
