2- 3poundwhole branzino/branzini fishscaled and cleaned, head and tail attached (or whole striped bass, black sea bass, flounder, red snapper)
Kosher salt and black pepper
1lemonsliced into rounds
1 1/2cupcherry tomatoeshalved
3/5cupchopped fresh dill or cut dill sprigs
1 ½cupof Ladolemono recipe
Dash of Crushed Red Pepper Flakesoptional
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.
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.