5 from 173 votes
Greek-Style Roasted Branzino Recipe
Greek-style roasted branzino is a whole fish seasoned with lemon, onion, and herbs, roasted until flaky and finished with a bright ladolemono sauce combining olive oil, lemon, and herbs. This technique preserves the natural delicate flavor of the branzino while adding fresh, citrusy notes and savory undertones from the accompanying vegetables and sauce. Its simplicity highlights the fish's texture and mild sweetness.
Prep Time
5 mins
Cook Time
15 mins
Servings:
2
people (or more)
Calories:
2573 kcal
Course:
Dinner
Cuisine:
Greek
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 people (or more)
Amount Per Serving
Calories 2573
% 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.