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
Scale
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.
