Greek-Style Roasted Branzino Recipe
User Reviews
5
Greek-Style Roasted Branzino Recipe
Description
This recipe involves seasoning a whole branzino with kosher salt and black pepper inserted into slits and cavity, then stuffing it with lemon slices and red onion. It's roasted at 400°F for about 10-12 minutes, turning halfway, until the fish is opaque and flakes easily. A short time under the broiler chars the skin for added texture.
While cooking, a traditional Greek ladolemono sauce is prepared, composed of olive oil, lemon juice, herbs, and seasoning, which is drizzled over the fish after roasting, infusing it with bright citrus and fresh herb flavors. Cherry tomatoes tossed lightly with salt accompany the dish, adding a sweet and tangy contrast.
This dish celebrates the tender, flaky qualities of whole roasted branzino with minimal ingredients, focusing on fresh Mediterranean flavors. It is suitable for a main course served simply to highlight the fish's texture and the sauce's brightness.
Fish substitutes such as red snapper or sea bass can be used, and leftover fish keeps well refrigerated for up to three days. Use a meat thermometer or check for flakiness to avoid overcooking. The ladolemono sauce can be made ahead and stored.
Ingredients
- extra virgin olive oil I recommend our Early Harvest Greek EVOO for this recipe
- 1 pound branzino cleaned, head and tail attached (or whole striped bass, black sea bass, flounder, red snapper, whole fish
- kosher salt
- black pepper
- ½ lemon sliced into rounds
- ½ red onion sliced
- 1 cup cherry tomatoes halved
- ½ cup dill chopped, fresh
- 1 Ladolemono recipe
Instructions
- Adjust a rack in the center of your oven. Heat the oven to 400 degrees F.
- Pat the fish. With a sharp knife, make two slits on both sides of the fish. Rub the fish with kosher salt and black pepper on both sides, inserting the seasoning through the slits and in the fish cavity.
- Stuff the fish cavity with the sliced onion and lemon.
- Roast in the center rack of your heated oven for 5 minutes on one side, then turn over and cook for another 5 to 7 minutes or until the fish is cooked and flakes easily. Turn the broiler on and place the fish about 6 inches from the heat source for 3 to 4 minutes or until the skin chars.
- While the fish is cooking, prepare the Greek ladolemono sauce.
- As soon as the fish is finished, remove it from the oven. Transfer the fish to a serving platter and drizzle immediately with as much of the ladolemono sauce as you like, making sure to add some of the sauce all over the cavity part as well. Toss the cherry tomatoes with a little salt and spoon them over the fish (you can drizzle a bit of the sauce again all the tomatoes). Finish with fresh dill. Serve immediately.
Notes
- If branzino isn’t available, mild flaky fish like red snapper or sea bass can be substituted.
- Ladolemono sauce can be prepared ahead and stored for future use.
- Cook fish until it flakes easily and is opaque; don’t overcook to maintain moistness.
- Leftover fish keeps refrigerated for up to three days; reheat gently in a skillet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people (or more)
Amount Per Serving
Calories 2573 kcal
% Daily Value*
| Calories | 257.3kcal | 13% |
| Carbohydrates | 8.9g | 3% |
| Protein | 41.9g | 84% |
| Fat | 5.6g | 9% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 1.9g | 11% |
| Monounsaturated Fat | 1.6g | 8% |
| Cholesterol | 181.4mg | 60% |
| Sodium | 754.9mg | 31% |
| Potassium | 907.3mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3.7g | 7% |
| Vitamin A | 1481.8IU | 30% |
| Vitamin C | 43.3mg | 48% |
| Calcium | 80.4mg | 8% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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