Greek Roasted Branzino Delight

This Greek roasted branzino comes together quickly for a fresh and flavorful dinner featuring tender fish, bright ladolemono sauce, juicy tomatoes, and fragrant dill. Its balanced acidity and aromatic herbs make it a standout dish that feels both light and satisfying.

I made this the first time when I wanted something healthy but exciting, and now it’s a guest favorite whenever I bring it to dinner parties

Ingredients

• Olive oil: preferably extra virgin for its rich flavor and health benefits
• One whole branzino: about 1 pound, cleaned well for freshness
• Black pepper and kosher salt: to season and bring out the fish’s natural taste
• Half a lemon: sliced thin to add bright citrus notes
• Half a red onion: sliced thin to give mild sweetness and texture
• One cup of cherry tomatoes: halved for juicy bursts of flavor
• Half a cup of fresh dill: chopped for an herbal freshness that ties everything together
• One batch of ladolemono sauce: a classic Greek lemon and oil dressing that adds brightness and moisture, making it a day or two ahead really deepens the flavor

Step-by-Step Instructions

Searing and Preparing the Fish:

Dry the fish thoroughly with paper towels to help the skin crisp up in the oven. Cut two slashes on each side to allow the seasoning and heat to penetrate.

Seasoning and Stuffing:

Sprinkle kosher salt and black pepper generously inside the slashes and the cavity. Fill the cavity with thin slices of red onion and lemon to infuse flavor from within as it roasts.

Roasting:

Preheat the oven to 400 degrees Fahrenheit and place the rack in the center. Roast the fish about five minutes on each side or until the flesh easily flakes with a fork. This helps retain moisture and keeps it tender.

Broiling:

Switch the oven to broil for three to four minutes and move the fish closer to the heat source. This will slightly char the skin giving a lovely texture contrast.

Saucing and Garnishing:

Transfer the cooked fish carefully to a serving platter. Pour the prepared ladolemono sauce over the fish evenly. Scatter the halved cherry tomatoes seasoned with a pinch of salt and the freshly chopped dill on top for fresh color and added flavor.

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Storage Tips

Store leftover fish covered in an airtight container in the refrigerator for up to three days. Reheat gently to avoid drying the flesh. The ladolemono sauce can be kept separately for freshness.

Ingredient Substitutions

If branzino is unavailable, try using other whole white fish like sea bass or snapper. You can substitute fresh dill with fennel fronds or fresh parsley for a similar herbal note.

Serving Suggestions

Serve alongside a crisp Greek salad of cucumbers and olives, or with warm pita bread to soak up extra sauce. Lightly roasted potatoes or steamed greens also complement the flavors well.

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Cultural Context

Branzino is a prized fish in Mediterranean cooking, embodying the simple yet vibrant flavors of Greece. Ladolemono sauce highlights the typical Greek love for olive oil and lemon, staples in their cuisine that bring brightness and depth to dishes.

Frequently Asked Questions

→ What is the best way to check if the branzino is cooked?

Check that the internal temperature reaches 145°F or that the flesh flakes easily with a fork, indicating it’s perfectly done.

→ Can I prepare the ladolemono sauce in advance?

Yes, making the ladolemono sauce a day or two ahead allows the flavors to meld and saves time on cooking day.

→ What are good substitutions for fresh dill if unavailable?

Fresh parsley or fennel fronds can be used as alternatives, offering a different but complementary aromatic note.

→ How to prevent the fish from drying out during roasting?

Keep roasting times short and maintain a hot oven. Filling the cavity with lemon and onion helps retain moisture.

→ What utensils are essential for preparing this dish?

A sharp knife for slashing the fish, a baking tray for roasting, and a platter for serving are all important.