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Easy Mediterranean Fish

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Make a light dish featuring baked branzino with vibrant lemon dressing, done in just over 20 minutes.

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Clare Recipes
Updated on Wed, 26 Mar 2025 17:53:49 GMT
A perfectly baked whole fish with herb garnishes, lemon wedges, and roasted olives on the plate. Pin it
A perfectly baked whole fish with herb garnishes, lemon wedges, and roasted olives on the plate. | lilicooks.com

Sitting near the Mediterranean on warm summer nights always reminds me of my Greek branzino recipe. I've mastered getting the skin super crunchy while keeping the meat soft and tender inside. That tangy lemon sauce ties everything together perfectly. This elegant yet simple dish has become what I always make when friends come over for dinner.

Magical Mediterranean Simplicity

You'll kick yourself for not trying this whole fish cooking method sooner. Something truly remarkable happens when you pair delicate branzino with lemon and fresh herbs. And guess what? It only takes a few minutes to get ready but looks so impressive when served.

From My Kitchen

  • Sea salt and fresh pepper
  • Dried Greek oregano from my spice drawer
  • Fresh garlic finely minced
  • Tiny cherry tomatoes bursting with flavor
  • Fresh dill snipped from the garden
  • Sweet red onion cut into rings
  • Juicy lemons sliced thin
  • Good Greek olive oil my favorite for roasting
  • Fresh whole branzino cleaned and ready to go

Let's Cook

Get Started
Set your oven to 400°F pat the fish completely dry cut some slits don't skimp on seasonings
Fill and Roast
Pack with onion and lemon lay on an oiled tray bake turn once finish under broiler for extra crispiness
Make the Sauce
Mix together garlic lemon juice oregano pour oil in slowly while stirring until it thickens up
Time to Serve
Transfer fish onto a serving dish drizzle with sauce scatter tomatoes around top with fresh dill

My Cooking Tips

Your local market should have whole fresh fish like snapper sea bass or branzino. Don't skip cutting those slits in the skin they help flavors get in and make crispy spots. Just go with your gut feeling if it flakes easily it's ready to eat.

Complete Your Meal

A nice side of lemony rice or crunchy Greek-style potatoes works great with this. Start with a basic Mediterranean salad using extra sauce as dressing. I often throw some extra veggies in the oven while the fish cooks too.

A beautifully presented whole fish garnished with herbs, surrounded by lemon slices and cherry tomatoes on a decorative platter. Pin it
A beautifully presented whole fish garnished with herbs, surrounded by lemon slices and cherry tomatoes on a decorative platter. | lilicooks.com

Save Some For Later

Any fish you don't finish can stay in your fridge for up to three days. Just warm it up carefully in a skillet to keep that nice texture.

Frequently Asked Questions

→ What are substitutes for branzino?

You can swap it for flounder, cod, sea bass, red snapper, or any mild whitefish you like.

→ When is fish cooked through?

It's ready when it's opaque, flakes apart easily, and registers 145°F inside.

→ Can the sauce be prepped early?

Absolutely, you can store ladolemono for days after making it.

→ Why broil at the end?

This step chars the skin beautifully, adding more flavor and crunch.

→ How long does the fish stay fresh?

You can refrigerate leftovers for up to 3 days in a sealed container.

Greek Roasted Branzino

Whole branzino baked perfectly with bright ladolemono, juicy tomatoes, and fragrant dill on the side.

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes
By: Lily Chen

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Greek

Yield: 2 Servings (2)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 Olive oil, preferably extra virgin.
02 1 whole branzino, about 1 lb, cleaned up.
03 Black pepper and kosher salt.
04 Half a lemon, sliced thin.
05 Half a red onion, sliced thin.
06 1 cup of cherry tomatoes, cut in half.
07 Half a cup of dill, chopped fresh.
08 1 batch of ladolemono sauce.

Instructions

Step 01

Move the oven rack to the middle spot and preheat to 400°F.

Step 02

Dry the fish with paper towels and cut 2 slashes on either side.

Step 03

Sprinkle salt and pepper into the slashes and inside the fish's cavity.

Step 04

Fill the cavity with onion slices and lemon pieces.

Step 05

Roast for about 5 minutes on each side until the flesh is flaky.

Step 06

Broil for 3-4 minutes to get the skin slightly charred.

Step 07

While the fish cooks, prepare your ladolemono sauce.

Step 08

Move the cooked fish to a platter and pour sauce over it.

Step 09

Scatter the seasoned tomatoes and fresh dill over the top.

Notes

  1. Stick to short cooking times to avoid dry fish.
  2. The fish is ready when it hits 145°F inside.
  3. You can make the sauce a day or two in advance.
  4. Stays fresh for three days if stored in the fridge.

Tools You'll Need

  • A sharp knife.
  • Baking tray.
  • A platter for serving.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes fish.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 257
  • Total Fat: 6 g
  • Total Carbohydrate: 9 g
  • Protein: 42 g