Greek-Style Roasted Branzino

This method results in incredibly tender fish with crispy skin, enhanced by a bright Greek lemon-oil sauce.

What You’ll Need

• 1 pound whole branzino fish, cleaned (head and tail on)
• Extra virgin olive oil
• Kosher salt and black pepper
• $1/2$ lemon, sliced into rounds
• $1/2$ red onion, sliced
• 1 cup cherry tomatoes, halved
• $1/2$ cup chopped fresh dill
• Your favorite Ladolemono sauce recipe (or substitute with olive oil, lemon juice, and oregano)

Instructions

1. Prep the Oven & Fish: Adjust an oven rack to the center and preheat the oven to 400∘F. Pat the fish dry. Using a sharp knife, make two shallow slits on both sides of the fish.
2. Season & Stuff: Rub the fish generously with kosher salt and black pepper on all sides, making sure to push some seasoning into the slits and the cavity. Stuff the fish cavity with the sliced onion and lemon rounds.
3. Roast: Place the fish on a baking sheet. Roast for 5 minutes, then flip it over and cook for another 5 to 7 minutes, or until the fish flakes easily.
4. Broil for Crisp Skin: Turn on the broiler and place the fish about 6 inches from the heat source. Broil for 3 to 4 minutes until the skin is nicely charred and crispy. (While the fish is cooking, prepare your Ladolemono sauce.)
5. Serve: Immediately transfer the hot fish to a serving platter. Drizzle it generously with the ladolemono sauce, ensuring some gets into the cavity. Toss the halved cherry tomatoes with a pinch of salt and spoon them over the fish. Finish with a sprinkle of fresh dill and serve right away.

This dish pairs perfectly with rice or crusty bread to soak up that delicious sauce!