Greek Roasted Branzino (Printer-Friendly)

Oven-baked branzino with ladolemono sauce, cherry tomatoes, and dill for a fresh, Mediterranean touch.

# The Ingredients You'll Need:

→ Fish

01 - 1 whole branzino, approx. 1 lb, cleaned

→ Produce

02 - ½ lemon, sliced thin
03 - ½ red onion, sliced thin
04 - 1 cup cherry tomatoes, halved
05 - ½ cup fresh dill, chopped

→ Condiments & Seasoning

06 - Extra virgin olive oil
07 - Kosher salt
08 - Black pepper
09 - 1 batch ladolemono sauce

# Step-by-Step Instructions:

01 - Set the oven rack to the middle position and preheat to 400°F.
02 - Pat the branzino dry with paper towels then cut two slashes on each side.
03 - Sprinkle kosher salt and black pepper into the slashes and inside the cavity.
04 - Fill the cavity with thinly sliced red onion and lemon pieces.
05 - Place the fish on a baking tray and roast for approximately 5 minutes per side until the flesh is flaky.
06 - Broil the fish for 3 to 4 minutes to achieve a slightly charred, crisp skin.
07 - While the fish cooks, prepare the ladolemono sauce.
08 - Transfer the cooked fish to a serving platter, pour ladolemono sauce over it, and scatter halved cherry tomatoes and chopped dill on top.

# Extra Tips:

01 - Cook fish until internal temperature reaches 145°F to avoid dryness.
02 - Ladolemono sauce can be prepared up to two days in advance.
03 - Store leftovers refrigerated for up to three days.

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