This Greek whole roasted branzino recipe has tender, flaky meat, and clean Mediterranean flavor that feels elegant yet easy to achieve at home. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This is one of the best ways to cook whole fish if you’re new to it. Once you make it this way, it becomes a go-to for dinner parties or special meals.
INGREDIENTS FOR THE BRANZINO
– Extra virgin olive oil
– Whole branzino
– Kosher salt and black pepper
– Lemon
– Red onion
– Fresh dill
– Dried oregano
– Garlic clove
Adjust a rack to the center position and preheat the oven to 400°F (205°C). High heat is key for roasting whole fish quickly without drying it out.
STEP 1: PREHEAT THE OVEN
STEP 2: PREP AND SEASON THE FISH
Pat the fish completely dry with paper towels.
Using a sharp knife, cut two shallow slits on each side of the fish.Season the fish generously.
STEP 3: STUFF THE CAVITY
Fill the cavity with the sliced red onion and lemon rounds. This gently steams the interior and perfumes the fish as it roasts.
STEP 4: ROAST THE FISH
Place the fish on a lightly oiled baking sheet. Drizzle with olive oil. Roast on the center rack for 5 minutes, then carefully flip the fish and roast for another 5–7 minutes.
STEP 5: CHAR THE SKIN
Turn the oven to broil and move the fish to about 6 inches from the heat source. Broil for 3–4 minutes, until the skin blisters and lightly chars.
STEP 6: MAKE THE LADOLEMONO
Slowly drizzle in the olive oil while whisking vigorously until the dressing emulsifies and becomes slightly thick and glossy.
STEP 7: FINISH AND SERVE
Transfer the hot fish to a serving platter. Immediately drizzle with ladolemono so the dressing absorbs into the flesh. Finish with fresh dill and serve right away.
PRO TIPS
- Pat the fish dry for the ideal crispy roast
- Add the ladolemono last to preserve brightness
- Use the same method over charcoal or gas grill for a grilled branzino
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