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Greek-Style Roasted Branzino Recipe

Greek-Style Roasted Branzino Recipe

Enjoy a delicious Greek-Style Roasted Branzino Recipe, featuring tender fish and a flavorful ladolemono sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine Greek
Servings 2 people
Calories 257.3 kcal

Equipment

  • Oven
  • sharp knife
  • serving platter

Ingredients
  

Ingredients

  • 1 pound whole branzino fish, cleaned, head and tail attached or whole striped bass, black sea bass, flounder, red snapper
  • ½ lemon, sliced into rounds
  • ½ red onion, sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup chopped fresh dill
  • Kosher salt and black pepper to taste
  • 2 tablespoons extra virgin olive oil preferably Early Harvest Greek EVOO
  • 1 Ladolemono sauce can be made ahead of time

Instructions
 

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

Substitutes for branzino include red snapper, cod, sea bass, whole striped bass, flounder, halibut, or any other mild, flaky white fish. Store leftovers in an airtight container in the fridge for three days.

Nutrition

Serving: 1servingCalories: 257.3kcalCarbohydrates: 8.9gProtein: 41.9gFat: 5.6gSaturated Fat: 1.2gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 1.6gCholesterol: 181.4mgSodium: 754.9mgPotassium: 907.3mgFiber: 2gSugar: 3.7gVitamin A: 1481.8IUVitamin C: 43.3mgCalcium: 80.4mgIron: 3.4mg
Keyword branzino, Gluten-free, Greek-Style Roasted Branzino Recipe, ladolemono sauce, low calorie, Mediterranean sea bass
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