Greek Roasted Branzino (Print Version)

# 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:

01 - Move the oven rack to the middle spot and preheat to 400°F.
02 - Dry the fish with paper towels and cut 2 slashes on either side.
03 - Sprinkle salt and pepper into the slashes and inside the fish's cavity.
04 - Fill the cavity with onion slices and lemon pieces.
05 - Roast for about 5 minutes on each side until the flesh is flaky.
06 - Broil for 3-4 minutes to get the skin slightly charred.
07 - While the fish cooks, prepare your ladolemono sauce.
08 - Move the cooked fish to a platter and pour sauce over it.
09 - Scatter the seasoned tomatoes and fresh dill over the top.

# Notes:

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

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