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My Greek branzino takes me back to summer evenings by the Mediterranean. The fish turns out perfectly tender each time with crispy skin and that bright lemony sauce brings everything together. After years of practice this simple elegant dish has become my go-to for dinner parties.
Simple Mediterranean Magic
Once you try cooking whole fish this way you'll wonder why you waited so long. The delicate branzino paired with fresh herbs and lemon creates something truly special. Best part? It takes just minutes to prepare yet looks absolutely stunning on the table.
From My Kitchen
- Fresh whole branzino cleaned and ready to go
- Good Greek olive oil my favorite for roasting
- Juicy lemons sliced thin
- Sweet red onion cut into rings
- Fresh dill snipped from the garden
- Tiny cherry tomatoes bursting with flavor
- Fresh garlic finely minced
- Dried Greek oregano from my spice drawer
- Sea salt and fresh pepper
Let's Cook
- Get Started
- Heat oven to 400°F dry your fish well make slits season everything generously
- Fill and Roast
- Stuff with lemon and onion place on oiled pan cook flip once finish under broiler for crispy skin
- Make the Sauce
- Whisk lemon juice garlic oregano slowly drizzle in oil until creamy
- Time to Serve
- Move fish to platter pour sauce add tomatoes sprinkle with fresh dill
My Cooking Tips
Look for fresh whole fish at your market branzino sea bass or snapper work beautifully. Those slits in the skin help flavors sink in and create crispy edges. Trust your instincts when it’s flaky its done.
Complete Your Meal
Serve alongside fluffy lemon rice or crispy Greek potatoes. A simple Mediterranean salad dressed with extra sauce makes the perfect starter. Sometimes I toss extra vegetables in the oven while the fish roasts.
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Save Some For Later
Leftover fish stays good in the fridge about three days. Warm it gently in a pan to keep that lovely texture just right.
Frequently Asked Questions
- → What can I substitute for branzino?
Red snapper, cod, sea bass, flounder or any mild white fish works well.
- → How do I know when fish is done?
Fish should be opaque and flake easily, reaching 145°F internal temperature.
- → Can I make sauce ahead?
Yes, ladolemono sauce can be made days ahead and stored.
- → Why broil at the end?
Creates perfect charred skin for extra flavor and texture.
- → How long do leftovers keep?
Up to 3 days refrigerated in airtight container.