A light, flavorful Mediterranean dish featuring tender, flaky fish roasted with olive oil, lemon, and fresh herbs. Topped with a zesty Greek ladolemono sauce, this dish is rich in heart-healthy omega-3s, protein, and antioxidants, supporting heart and brain health. Serve with a side of veggies or a fresh salad for a nutrient-packed, delicious meal!
Greek-Style Roasted Branzino with Ladolemono Dressing
Ingredients
For The Greek-Style Roasted Branzino
- Extra-virgin olive oil
- 1 pound whole branzino fish cleaned, head and tail attached (or whole striped bass, black sea bass, flounder, red snapper)
- Kosher salt and black pepper
- ½ lemon sliced into rounds
- ½ red onion sliced
- 1 cup cherry tomatoes halved
- ½ cup fresh dill chopped
For The Ladolemono Dressing
- ¼ cup fresh lemon juice
- 1-2 teaspoons dried oregano
- 1 large garlic clove minced
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ¾ cup extra-virgin olive oil
Instructions
For The Greek-Style Roasted Branzino
- Adjust a rack in the center of your oven. Heat the oven to 400oF.
- 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 on all the tomatoes). Finish with fresh dill. Serve immediately.
For The Ladolemono Dressing
- Put the lemon juice, oregano, garlic, salt and pepper in a bowl. Whisk to combine.
- While you are whisking vigorously, slowly drizzle in the extra-virgin olive oil.
Notes
Substitutes for Branzino: If branzino is not available in your area, you can use red snapper, cod, sea bass, whole striped bass, flounder, halibut, or any other mild, flaky white fish.
Leftovers and Storage: Store leftovers in an airtight container in the refrigerator. The branzino will keep for 3 days. To reheat, place it in a skillet on the stove on medium heat for a few minutes. Store your ladolemono dressing in a tight-lid glass jar in the refrigerator for up to 2 weeks. The oil will separate from the lemon as it sits in the refrigerator so give it a gentle shake before using on your salads, grilled meats, fish etc.
Credit: The Mediterranean Dish