Branzino Recipe

This perfectly roasted whole branzino recipe is an impressive fish dinner that you can make in just 20 minutes! Its even better finished Greek-style with my lemony, garlicky ladolemono sauce. Check out the tips and video below.

I make a fair bit of fish dinners using boneless fish fillets from baked cod, to pan seared salmon, and even fish piccata. But when I’m after something a little extra special, I go for whole roasted fish like today’s branzino recipe.

Whole fish is easier to prepare than most people think. With just a few seasonings, veggie slices, and a hot oven, you can prepare this branzino recipe in just over 20 minutes! I love finishing my hot fish with a good pour of my easy ladolemono sauce for loads of bright Greek flavors of fresh lemon juice, garlic, and dried oregano.

Greek-Style Roasted Branzino Recipe

Tender roasted branzino (or Mediterranean sea bass) is ready in just over 20 minutes. For the perfect char, finish your fish under the broiler for a couple minutes or so. The garlicy, lemony ladolemono sauce is where all the flavor comes from. You will have plenty of sauce for more than one fish, so you can easily double the recipe if you are trying to serve more people.

Prep: 5min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 257.3 kcal, Carbohydrate 8.9 g, Protein 41.9 g, Fat 5.6 g, Saturated Fat 1.2 g, Cholesterol 181.4 mg, Sodium 754.9 mg, Fiber 2 g, Sugar 3.7 g, unSaturated Fat 3.5 g, servingSize 1 serving

Ingredients:

• Extra virgin olive oil,
• 1 pound whole branzino fish, (cleaned, head and tail attached (or whole striped bass, black sea bass, flounder, red snapper))
• Kosher salt and black pepper
• ½ lemon, (sliced into rounds)
• ½ red onion, (sliced)
• 1 cup cherry tomatoes, (halved)
• ½ cup chopped fresh dill
• 1 Ladolemono recipe

Instruction:

1. Adjust a rack in the center of your oven. Heat the oven to 400 degrees F.
2. 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.
3. Stuff the fish cavity with the sliced onion and lemon.
4. 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.
5. While the fish is cooking, prepare the Greek ladolemono sauce.
6. 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.

Best Branzino Recipe

Simple and elegant, this roasted branzino recipe is one of the easiest and most reliable ways to cook this delicate fish to perfection.

Prep: 1min

Total: 30min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 255 kcal, Carbohydrate 2 g, Protein 40 g, Fat 9 g, Sodium 304 mg, Fiber 0.4 g

Ingredients:

• 2 small whole branzino (scaled, cleaned, and fins removed)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons dried oregano
• 1/2 large lemon (thinly sliced)
• 1/4 cup dill (loosely packed)
• 2 tablespoons olive oil
• 1 cup cherry tomatoes
• 1 red onion (sliced)

Instruction:

1. Preheat the oven to 200C/400F. Line a large baking tray with tin foil.
2. Season the fish, inside and out, with salt, pepper, and oregano. Place the lemon slices and fresh dill inside each of the fish cavities.
3. Place the seasoned branzino on the lined baking tray and sprinkle the dill, cherry tomatoes, and sliced red onion around it.
4. Roast the branzino for 25-30 minutes, or until the exterior is crispy and fish is cooked through.

20-Minute Whole Roasted Branzino!