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Greek-Style Roasted Branzino

Suzy Karadsheh
Tender roasted branzino (or Mediterranean sea bass) is ready in just over 20 minutes. For the perfect char, finish your fish under the broiler for a couple minutes or so. The garlicy, lemony ladolemono sauce is where all the flavor comes from. You will have plenty of sauce for more than one fish, so you can easily double the recipe if you are trying to serve more people.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Greek, Mediterranean
Servings 6 People


  • ▢ Extra virgin olive oil I recommend our Early Harvest Greek EVOO for this recipe.
  • 3 pound whole branzino fish cleaned, head and tail attached (or whole striped bass, black sea bass, flounder, red snapper)
  • Kosher salt and black pepper
  • 1.5 lemon sliced into rounds
  • 1.5 red onion sliced
  • 3 Cups cherry tomatoes halved
  • 1.5 cup chopped fresh dill
  • 3 Ladolemono recipe


  • Adjust a rack in the center of your oven. Heat the oven to 400 degrees F.
  • Pat the fish. With a sharp knife, make two slits on both sides of the fish. Rub the fish with kosher salt and black pepper on both sides, inserting the seasoning through the slits and in the fish cavity.
  • Stuff the fish cavity with the sliced onion and lemon.
  • Roast in the center rack of your heated oven for 5 minutes on one side, then turn over and cook for another 5 to 7 minutes or until the fish is cooked and flakes easily. Turn the broiler on and place the fish about 6 inches from the heat source for 3 to 4 minutes or until the skin chars.
  • While the fish is cooking, prepare the Greek ladolemono sauce.
  • As soon as the fish is finished, remove it from the oven. Transfer the fish to a serving platter and drizzle immediately with as much of the ladolemono sauce as you like, making sure to add some of the sauce all over the cavity part as well. Toss the cherry tomatoes with a little salt and sp


  • Substitutes for branzino: If branzino is not available in your area, you can use red snapper, cod, sea bass, whole striped bass, flounder, halibut, or any other mild, flaky white fish.
  • Ladolemono sauce can be made a few days ahead of time, and you can store it to use in multiple ways. 
  • Don’t overcook the branzino. Fish doesn’t take much time at all to cook, especially at high temperatures in the oven. Once the fish has turned from translucent to opaque, and it flakes easily with a fork, it is cooked. If you have a meat thermometer on hand, cooked fish will have an internal temperature of 145 degrees F.
  • Leftovers and storage: Store leftovers in an airtight container in the fridge. The branzino will keep for three days. To reheat, place it in a skillet on the stove on medium heat for a few minutes.
this recipe is sponsored by Mediterranean Supermarket 
Keyword fish, fish dish, sea bass