Serves: 2 | Prep Time: 10 minutes | Cook Time: 25 minutes
Ingredients
- For the Branzino:
- 2 whole branzino fish (about 12 oz each), cleaned and gutted
- 2 tablespoons olive oil
- 1 lemon, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons dried oregano (or 1 tablespoon fresh oregano, chopped)
- Salt and freshly ground black pepper to taste
- 1 teaspoon paprika (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
- For the Side:
- 1 cup cherry tomatoes, halved
- 1 tablespoon red onion, thinly sliced
- 1 tablespoon kalamata olives, pitted and chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon fresh parsley, chopped
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Branzino:
- Pat the branzino dry with paper towels.
- Place the fish on a baking sheet lined with parchment paper or foil.
- Drizzle the fish with olive oil, then season both sides with salt, pepper, and paprika (if using).
- Stuff the cavity of the fish with a few lemon slices, minced garlic, and some of the oregano.
- Place additional lemon slices on top of the fish and sprinkle with the remaining oregano.
- Roast the Fish:
- Roast the branzino in the preheated oven for about 20–25 minutes, or until the fish is cooked through (the flesh should easily flake with a fork).
- If you want a slightly crispy skin, you can broil the fish for the last 2–3 minutes of cooking.
- Prepare the Side Salad:
- While the fish is roasting, combine the cherry tomatoes, red onion, kalamata olives, olive oil, red wine vinegar, and fresh parsley in a small bowl.
- Toss gently to combine and set aside.
- Serve:
- Once the branzino is done, remove it from the oven and let it rest for a couple of minutes.
- Garnish with chopped fresh parsley and serve with the Greek salad on the side.
This Greek-style roasted branzino is a fresh, flavorful dish that’s light yet satisfying. The lemon and oregano bring out the best in the fish, while the Mediterranean salad complements it perfectly.