Greek-Style Roasted Branzini
This recipe for Greek-Style Roasted Branzini is perfect for a quick and healthy dinner any day during the week. It takes less than one hour from prep to cooking. The only thing left is enjoying this delicious Mediterranean fish recipe with roasted broccoli or broccoli rabe. Add a side of roasted potatoes with herbs, and you have a complete meal.
The roasted branzini are flavored with the Greek Olive Oil and Lemon Sauce – Ladolemono Dressing recipe. The Ladolemono Dressing is a Greek condiment filled with fresh garlic, oregano, and fresh lemon juice flavors. You will enjoy a taste of the Mediterranean with each bite.
Branzino fish is not on the menu every week in my home, but why not when it is time for something special? This recipe is even better when roasting the fish on an indoor or outdoor grill. The lemony flavor reminds me of one of my favorite fish recipes, Poisson Gros or Coarse Salt Fish, which is also simple and easy to make.
Why should you try Branzino at least one time?
You will enjoy branzino (plural, branzini) if you like sea bass. The fish has a slightly sweet and delicate taste. It absorbs the aroma and fresh seasonings and spices very well. And when you use a tangy sauce as a marinade or my recipe for Haitian Epis, it tastes even better. It is one of the best fish to prepare that does not require tons of spices or a long marination time.
Branzino is usually sold whole. When buying fish, it is always good to check the flesh (it must feel firm), the eyes must not be cloudy, and most of all, the fish should not smell rotten or have an overpowering fishy smell.
The ingredients you will need to make this Greek-Style Roasted Branzini recipe.
One important cooking tip to remember is to use fresh ingredients as much as possible when preparing fish or seafood. You can use a seasoning blend, but fresh vegetables and herbs are best for stuffing the fish.
- One or two whole branzini – depending on how many people you are feeding. You can also make this recipe using sea bass.
- Red Onion: slices of onion to stuff the cavity of the fish for flavor
- Lemons: slices to stuff the cavity and to bring out the taste of the slightly sweet, flaky fish.
- Fresh Dill: to decorate and for flavor also. Fresh dill is one of the herbs not only for branzino but also for salmon. It also makes a good Dill sauce for seafood.
- Cherry Tomatoes: to brighten the fish. Tomatoes had a bit of acidity, helped with moisture, and added fresh flavor.
- Ladolomeno Dressing: use as a marinade and drizzle on the cooked fish.
To make the Ladolemono dressing to complete the roasted branzini, you will need the following ingredients:
- Extra-Virgin Olive Oil: a good oil is recommended for this type of condiments and many others.
- Fresh Lemon Juice: forget about canned or bottled. Use real lemon juice. It adds more flavor.
- Dried Oregano is one of the most famous Greek seasonings; it is widely used in fish recipes and is also great in pork recipes.
- Salt: use kosher, sea salt, or Himalayan salt. Use in moderation.
- Ground Pepper: I prefer freshly ground pepper because it smells and tastes terrific.
- Crushed Red Pepper, optional: add a little bit of heat to spice things up in the kitchen.
How to make the Greek-Style Roasted Branzini recipe
- First, the best thing to do is clean the branzini by removing any leftover scales. Rinse well and pat dry with paper towels. Season generously with salt and pepper inside and out. Set branzini aside.
- Make the Ladolemono dressing or marinade by mixing all the ingredients in a bowl with a whisk.
- When ready, pour some of the marinades onto the fish, ensuring that the cavity is seasoned. Leave the remaining marinade or dressing to drizzle over the fish after cooking.
- Insert the lemon slices, red onion slices, and a few dill sprigs inside the cavity of the branzini.
- Place the branzini on a prepared baking sheet and roast for 5 – 7 minutes in a preheated oven on one side and using two spatulas. Carefully flip the branzini over and cook for another 5 – 7 minutes. (or until the branzini are fully cooked – internal temperature should read 145 degrees F)
- Turn the broiler on high and broil the branzini for about 4 to 5 minutes (or until the skin chars). (make sure that you have the branzini on the middle rack in the oven.)
- Halves the cherry tomatoes and place them in a bowl. Season salt and pepper spread around the branzini, and finish with fresh dill sprigs.
- Remove the roasted branzini from the oven and drizzle the remaining Greek Ladolemono sauce over the fish and the tomatoes.
- Serve the roasted branzini immediately with roasted potatoes and broccoli rabe.
Notes and Tips
- Use sea bass or red snapper instead of branzini or branzino (singular)
- Clean the fish well. Your fishmonger may have done an excellent job cleaning the fish, but you never know. Remove any leftovers entrails as well and rinse well.
- To facilitate fast cooking and for the marinade to fully penetrate the fish, cut slits into both sides of the fish. (at least 3 slits)
- Do not overcook the fish. Overcooked fish tends to taste pasty when chewing. You want to make sure that the fish is 1) fully cooked with an internal temperature of 145 degrees F. and 2) appetizing to eat.
- Usually, one whole fish is enough for one person, but it can serve 2 people. This recipe will serve 2 – 4 people.
Greek-Style Roasted Branzini
Equipment
Ingredients
- 2- 3 pound whole branzino/branzini fish scaled and cleaned, head and tail attached (or whole striped bass, black sea bass, flounder, red snapper)
- Kosher salt and black pepper
- 1 lemon sliced into rounds
- 1 red onion sliced
- 1 1/2 cup cherry tomatoes halved
- 3/5 cup chopped fresh dill or cut dill sprigs
- 1 ½ cup of Ladolemono recipe
- Dash of Crushed Red Pepper Flakes optional
Instructions
- The best thing to do first is clean the branzini by removing any leftover scales. Rinse well and pat dry with paper towels. Season generously with salt and pepper inside and out. Set branzini aside.
- Make the Ladolemono dressing or marinade by mixing all the ingredients in a bowl with a whisk.
- When ready, pour some of the marinades onto the fish, ensuring that the cavity is seasoned. Leave the remaining marinade or dressing to drizzle over the fish after cooking.
- Insert the lemon slices, red onion slices, and a few dill sprigs inside the cavity of the branzini.
- Place the branzini on a prepared baking sheet and roast for 5 – 7 minutes in a preheated oven on one side and using two spatulas. Carefully flip the branzini over and cook for another 5 – 7 minutes. (or until the branzini are fully cooked – internal temperature should read 145 degrees F)
- Turn the broiler on high and broil the branzini for about 4 to 5 minutes (or until the skin chars). (make sure that you have the branzini on the middle rack in the oven.)
- Halves the cherry tomatoes and place them in a bowl. Season salt and pepper spread around the branzini, and finish with fresh dill sprigs.
- Remove the branzini from the oven and drizzle the remaining Greek Ladolemono sauce over the fish and the tomatoes.
- Serve immediately with roasted potatoes and broccoli rabe.
Notes
- Use sea bass or red snapper instead of branzini or branzino (singular)
- Clean the fish well. Your fishmonger may have done an excellent job cleaning the fish, but you never know. Remove any leftovers entrails as well and rinse well.
- To facilitate fast cooking and for the marinade to fully penetrate the fish, cut slits into both sides of the fish. (at least 3 slits)
- Do not overcook the fish. Overcooked fish tends to taste pasty when chewing. You want to make sure that the fish is 1) fully cooked with an internal temperature of 145 degrees F. and 2) appetizing to eat.
- Usually, one whole fish is enough for one person, but it can serve 2 people. This recipe will serve 2 – 4 people.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
