This perfectly roasted whole branzino recipe makes an impressive fish dinner that you can prepare in just 20 minutes. It tastes even better when finished Greek-style with a fresh, lemony, garlicky ladolemono sauce.
I often cook fish dinners using boneless fillets, such as baked cod, pan-seared salmon, or fish piccata. But when I want something a little more special, I choose a whole roasted fish—like this branzino recipe.
Cooking a whole fish is much easier than most people think. With only a few simple seasonings, sliced vegetables, and a hot oven, you can have this branzino ready in just over 20 minutes. I love finishing the hot fish with a generous pour of my easy ladolemono sauce, which brings bright Greek flavors from fresh lemon juice, garlic, and dried oregano.
What is branzino?
Branzino, also called European sea bass or Mediterranean sea bass, is a mild white fish found along the western and southern coasts of Europe and the northern coasts of Africa. It has light, flaky flesh with a delicate and slightly sweet flavor that works well with many seasonings. Branzino is most often cooked and served whole, but it can also be filleted.
In the United States, this fish is usually sold as branzino (plural: branzini). You may also see it listed under other names such as European bass, lavraki, capemouth, loup de mer, or Mediterranean sea bass.
When buying whole fish, always check the eyes first. They should be clear, bright, and shiny. If the eyes look cloudy, avoid that fish. Next, smell the fish.
Fresh fish should not smell strongly fishy. A light ocean or salty smell is normal, but a bad smell means the fish is no longer fresh. Finally, look at the scales. Fresh fish will have shiny, metallic-looking scales. Avoid fish with dull or dry-looking scales.
Ingredients for this whole branzino recipe
Because branzino has tender flesh and a mild flavor, it does not need much to taste great. The main flavors in this recipe come from fresh vegetables and a lemony, garlicky ladolemono sauce. Here’s what you’ll need:
- One whole branzino (1 to 1½ pounds) – cleaned, with head and tail attached. If branzino is unavailable, sea bass, red snapper, or another whole white fish works well.
- Extra virgin olive oil – Use a generous amount and choose good-quality EVOO. Greek Early Harvest EVOO works especially well.
- Lemon – About half a lemon, sliced into thin rounds, to stuff the fish. You’ll also need more lemon for the ladolemono sauce.
- Red onion, sliced – About half an onion to stuff inside the fish.
- Fresh dill, chopped – Dill has a light, slightly licorice-like flavor with hints of citrus and bitterness, adding freshness to the dish.
- Cherry tomatoes, halved – Added after cooking for extra brightness and mild acidity.
- Ladolemono sauce – A Greek sauce made with olive oil, lemon juice, garlic, and dried oregano that adds bold flavor to the roasted fish.
Sauce for roasted branzino
Adding fresh lemon juice to cooked seafood is a simple way to brighten the flavor and reduce any fishy taste. To take the flavor even further, this recipe finishes the fish with Greek ladolemono sauce, made with fresh lemon juice, garlic, dried oregano, and rich Greek extra virgin olive oil.
The most important step is pouring the sauce over the fish as soon as it comes out of the oven. The hot fish absorbs the sauce, making every bite full of flavor.
This ladolemono recipe makes more sauce than you need for one fish. You can use the extra in a Greek salad or store it in the refrigerator for up to two weeks.
Other sauces that work well with whole roasted fish include chermoula, romesco, or homemade basil pesto. If you are not using ladolemono sauce, be sure to squeeze plenty of fresh lemon juice over the fish.
How to make roasted branzino (step-by-step)
Whole roasted branzino is much simpler to prepare than it looks. With classic Mediterranean flavors like lemon and garlic, you can have a beautiful dinner for two ready in about 20 minutes.
- Season the branzino:
Pat the fish dry using paper towels. With a sharp knife, cut two slits on each side of the fish. Season generously with kosher salt and black pepper on both sides, inside the slits, and inside the cavity. Stuff the cavity with sliced lemon and red onion. - Roast the fish and prepare the sauce:
Place the fish on a lightly oiled sheet pan large enough to hold it. Roast on the center rack of a 400°F oven for 5 minutes. Carefully turn the fish over using a large spatula, then cook for another 5 to 7 minutes, or until the fish flakes easily. The internal temperature should reach 145°F.
Turn on the broiler and broil the fish about 6 inches from the heat source for 3 to 4 minutes, or until the skin becomes lightly charred.
While the fish cooks, prepare the ladolemono sauce. Add lemon juice, oregano, garlic, salt, and pepper to a bowl and whisk well. Slowly drizzle in the olive oil while whisking to help the sauce thicken and blend smoothly. - Serve:
Transfer the branzino to a serving platter and immediately drizzle with ladolemono sauce, including inside the cavity. Lightly salt the cherry tomatoes and spoon them over the fish. Add more sauce if desired, then finish with fresh chopped dill. Serve right away.Transfer the branzino to a serving platter and immediately drizzle with ladolemono sauce, including inside the cavity. Lightly salt the cherry tomatoes and spoon them over the fish. Add more sauce if desired, then finish with fresh chopped dill. Serve right away.
Tips for the best whole fish
- Use a whole fish: Whole fish like branzino, snapper, or flounder have more flavor than boneless fillets. The skin and bones help keep the fish moist while cooking. Ask the fishmonger to clean and scale the fish to save time.
- Cut slits into the fish: Slits allow seasoning to reach the inside and help the skin cook evenly and crisp up.
- Do not overcook: Whole fish cooks quickly at high temperatures. Once the flesh turns opaque and flakes easily, it is done. The internal temperature should be 145°F.
What other fish can I use instead of branzino?
If branzino is hard to find, you can use red snapper, cod, sea bass, whole striped bass, flounder, halibut, or any other mild, flaky white fish.
What to serve with this Greek fish recipe?
This Greek fish dish pairs well with lemon rice, Greek roasted potatoes, or oven-roasted vegetables. To start the meal, a Greek salad or Mediterranean salad works perfectly and can be dressed with leftover ladolemono sauce.
Leftovers and storage
This recipe is meant for sharing, so leftovers are unlikely. If you do have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat for a few minutes.
Greek-Style Roasted Branzino Recipe
Tender roasted branzino (also called Mediterranean sea bass) is ready in just over 20 minutes. For a perfect char, finish the fish under the broiler for a few minutes. The garlicky, lemony ladolemono sauce adds most of the flavor. This recipe makes plenty of sauce, so you can easily double it if you’re serving more people.
Prep – 5 minutes
Cook – 15minutes
Cuisine: Greek
Serves – 2 People
Course: Dinner
Ingredients
- Extra virgin olive oil, I recommend our Early Harvest Greek EVOO for this recipe.
- 1 pound whole branzino fish, cleaned, head and tail attached (or whole striped bass, black sea bass, flounder, red snapper)
- Kosher salt and black pepper
- ½ lemon, sliced into rounds
- ½ red onion, sliced
- 1 cup cherry tomatoes, halved
- ½ cup chopped fresh dill
- 1 Ladolemono recipe
Instructions
- Place a rack in the center of the oven and heat the oven to 400°F.
- Pat the fish dry. Using a sharp knife, cut two slits on each side of the fish. Season generously with kosher salt and black pepper on both sides, pushing the seasoning into the slits and inside the cavity.
- Fill the fish cavity with the sliced onion and lemon.
- Place the fish on the center rack of the oven and roast for 5 minutes on one side. Carefully turn it over and cook for another 5 to 7 minutes, or until the fish is fully cooked and flakes easily. Turn on the broiler and place the fish about 6 inches from the heat. Broil for 3 to 4 minutes, or until the skin is nicely charred.
- While the fish cooks, prepare the Greek ladolemono sauce.
- Once the fish is done, remove it from the oven and transfer it to a serving platter. Immediately drizzle with as much ladolemono sauce as you like, making sure to pour some into the cavity as well. Lightly salt the cherry tomatoes and spoon them over the fish. Add more sauce if desired, finish with fresh dill, and serve right away.
Notes
- Substitutes for branzino: If branzino is not available where you live, you can use red snapper, cod, sea bass, whole striped bass, flounder, halibut, or any other mild, flaky white fish.
- Make-ahead tip: The ladolemono sauce can be made a few days in advance and stored in the refrigerator. It can be used in many different dishes.
- Do not overcook the fish: Fish cooks very quickly, especially at high oven temperatures. Once the flesh turns from translucent to opaque and flakes easily with a fork, it is done. If you use a meat thermometer, the internal temperature should reach 145°F.
- Leftovers and storage: Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the fish gently in a skillet over medium heat for a few minutes.
Nutrition
Calories: 257.3kcal
Carbohydrates: 8.9g
Protein: 41.9g
Fat: 5.6g
Saturated Fat: 1.2g
Polyunsaturated Fat: 1.9g
Monounsaturated Fat: 1.6g
Cholesterol: 181.4mg
Sodium: 754.9mg
Potassium: 907.3mg
Fiber: 2g
Sugar: 3.7g
Vitamin A: 1481.8IU
Vitamin C: 43.3mg
Calcium: 80.4mg