Roasted Branzino Recipe (Greek-Style Whole Fish)

• Pick the right branzino for roasting: Look for a whole branzino that’s been cleaned and scaled. Fresh fish should smell clean and “ocean-like,” not fishy, and the flesh should feel firm. If you’re buying frozen branzino, thaw it overnight in the fridge and pat it very dry before seasoning so it roasts instead of steaming.
• Dry the fish well for better skin: The single biggest trick for whole roasted branzino is drying it. Use paper towels inside and out. The drier the skin, the better it roasts and the more it chars nicely under the broiler, instead of getting pale and soggy.
• Score with purpose, not just for looks: Those slits are there to help seasoning penetrate and to help the fish cook evenly. Make two clean cuts on each side, going through the skin but not hacking deep into the bone. Then rub salt and pepper directly into the slits and inside the cavity so the flavor isn’t only on the surface.
• Salt early if you have time: If you can, season the fish 15–30 minutes before roasting and leave it uncovered in the fridge. That quick dry brine seasons the flesh more evenly and dries the skin even more, which helps with browning. If you’re in a rush, seasoning right before it goes in the oven still works, just be generous.
• Stuff lightly so heat can circulate: The lemon and onion are there to perfume the fish, not pack it tight. If you overstuff the cavity, the fish can cook unevenly and take longer to roast. Keep it loose so the heat can move through and the fish cooks quickly and evenly.
• Use just enough olive oil, not a soak: A light drizzle is perfect. Too much oil can soften the skin and keep it from blistering, especially once you hit the broiler. Think “thin sheen” rather than “puddle.”
• Know what “done” looks like for whole roasted branzino: Timing is a guideline, but don’t rely only on minutes. The fish is ready when the flesh turns opaque and flakes easily at the thickest part near the head, and the dorsal fin (top fin) pulls away with almost no resistance. If you use a thermometer, you’re looking for about 130–135°F in the thickest part of the fish for moist, tender fish that will carry over a few degrees.
• Flip gently and use the right tool: Whole fish is delicate once it starts cooking. Use two spatulas (or a wide fish spatula plus a spoon) to flip it so the skin stays intact. If your fish is sticking, it’s not ready to flip yet. Give it another minute and try again.
• Broil for char, but don’t walk away: The broiler step is what gives you that lightly charred, restaurant-style skin. Keep the fish about 6 inches from the heat and watch closely. It can go from perfect blistered skin to burnt fast, especially if your oven runs hot.
• Make the ladolemono the right way so it emulsifies: Whisk the lemon juice, oregano, garlic salt, and pepper first, then slowly drizzle in the olive oil while whisking vigorously. That slow stream is what makes it emulsify and turn slightly creamy instead of separating into oil and lemon. If it breaks, just whisk again right before serving.
• Taste the dressing and adjust before it hits the fish: Ladolemono should taste bold on its own because it’s seasoning the fish. If it tastes flat, add a pinch more salt. If it tastes heavy, add a small squeeze more lemon. If it tastes too sharp, add a little more olive oil to soften it.
• Dress the fish immediately while it’s hot: This is a huge difference-maker. As soon as the branzino comes out, drizzle the ladolemono right away so it soaks into the flaky flesh. Make sure you get some into the cavity too, that’s where it really perfumes the fish and keeps every bite juicy.
• Use dill at the end, not during cooking: Dill is best fresh. If you cook it, it dulls. Sprinkle it right before serving so it stays bright and lifts the whole dish.
• Easy oven branzino fillet version (same flavors): If you’re making a branzino fillet recipe in the oven, roast fillets at 400°F until they flake easily, usually just a short cook depending on thickness. Then spoon the ladolemono over the top and finish with dill exactly the same way. Fillets don’t need flipping, and you can broil for a minute at the end if you want a little color.

What is branzino?

Branzino is a mild, Mediterranean sea bass that’s often served whole, roasted, or as fillets. It has delicate, flaky white flesh and a clean flavor, which is why it’s such a popular choice for a simple whole roasted branzino or an easy branzino fillet recipe in the oven.

Does branzino taste fishy?

No. Branzino is mild, clean, and slightly sweet. It’s one of the best fish to serve to people who don’t usually love seafood because it doesn’t have a strong “fishy” taste, especially when it’s roasted with lemon and finished with a bright dressing like ladolemono.

Do you eat the skin of branzino?

Yes. When it’s properly roasted and then finished under the broiler, the skin gets lightly crisp and charred in the best way. The key is patting the fish dry before roasting so the skin blisters instead of steaming.

How do I know whole roasted branzino is done?

The fish is done when the flesh turns opaque and flakes easily near the bone at the thickest part. A really reliable sign is the top fin pulling away with little resistance. If you use a thermometer, the thickest part should be around 130–135°F, and it will finish cooking a bit as it rests.

Can I make this branzino recipe with fillets instead of whole fish?

Yes. This works great as a branzino fillet recipe in the oven. Roast the fillets at 400°F until they flake easily, then spoon the ladolemono over the top and finish with fresh dill. Fillets cook quickly, so start checking early to avoid overcooking.

Can I make this with another fish?

Yes. Striped bass, snapper, black sea bass, or even whole trout are all great swaps. Just keep in mind that cook time changes based on thickness, so use the “flakes easily and turns opaque” test instead of relying only on minutes.

Is ladolemono traditional?

Yes. Ladolemono is one of the most classic Greek dressings for fish. It’s a simple emulsion of olive oil and lemon juice, usually with oregano and sometimes garlic, and it’s meant to be drizzled on right after cooking so it soaks into the fish and brightens every bite.