If you've ever wanted to bring a little Mediterranean sunshine into your kitchen, this Mediterranean branzino recipe is the way to do it. Branzino is one of those fish that feels fancy but is actually so simple to prepare at home. With just a few fresh ingredients, you'll have a dish that looks beautiful on the table and tastes like it came straight from a seaside taverna.
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And if you love Mediterranean-style dinners, you might also enjoy greek baked cod with lemon and garlic - it's another easy fish recipe that's light, flavorful, and ready in no time.
What is branzino?
Branzino, also known as European sea bass, is a mild white fish that's especially popular in Greek and Italian kitchens. It has a delicate, slightly buttery taste and tender flesh that flakes beautifully after cooking. Because it isn't overly "fishy," even picky eaters usually enjoy it.
I still remember the first time I served it to my family - Emily wrinkled her nose at the whole fish presentation, but one bite later she was hooked. It's now a regular on our dinner table whenever I can find fresh branzino at the market.
Ingredients you'll need
Here's everything you'll need to make this recipe at home:
- Extra virgin olive oil (I recommend our Early Harvest Greek EVOO for the richest flavor)
- 1 Pound whole branzino fish, cleaned, head and tail attached (or substitute with whole striped bass, black sea bass, flounder, or red snapper)
- Kosher salt and freshly ground black pepper
- ½ Lemon, sliced into thin rounds
- ½ Red onion, sliced
- 1 Cup cherry tomatoes, halved
- ½ Cup chopped fresh dill
- 1 Recipe of Greek ladolemono sauce (lemon-olive oil dressing)
Step-by-step instructions
Prepare the fish
Preheat your oven to 400°F and adjust the rack to the center. Pat the branzino completely dry with paper towels. With a sharp knife, make two shallow slits on both sides of the fish. Season generously with salt and pepper, rubbing it into the slits and inside the cavity.
Stuff the cavity
Fill the inside of the fish with sliced lemon rounds and red onion. This keeps the fish juicy while infusing it with subtle flavor as it bakes.
Roast and char the skin
Place the fish on a lightly oiled baking sheet. Roast for 5 minutes, then carefully flip it over and cook for another 5-7 minutes, or until the flesh flakes easily with a fork. Switch the oven to broil and position the fish about 6 inches from the heat source. Broil for 3-4 minutes, until the skin is nicely charred and crisp.
Finish with ladolemono
While the fish is cooking, whisk together your ladolemono sauce. The moment the fish comes out of the oven, transfer it to a serving platter and drizzle generously with the sauce. Make sure to spoon some inside the cavity too.
Top with halved cherry tomatoes tossed in a pinch of salt, then sprinkle with fresh dill. Add an extra drizzle of ladolemono if you'd like, and serve immediately.
Tips for success
- Use the freshest fish possible. Look for clear eyes, shiny skin, and a fresh ocean smell.
- Don't skip the broil step. It gives the skin a golden crisp that makes the dish extra special.
- Make the sauce ahead. Ladolemono keeps well in the fridge for a few days, so you can prep it before cooking.
Serving suggestions
This dish pairs beautifully with:
- A simple side of roasted potatoes or lemon orzo
- A crisp cucumber salad with feta
- A chilled glass of Greek Assyrtiko or Italian Vermentino
Storage and leftovers
If you have leftovers, store the fish in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at a low temperature so it doesn't dry out. Leftover branzino is also great flaked into salads, stuffed into pita with veggies, or tossed into pasta.
FAQ
Branzino is a Mediterranean sea bass with a mild, slightly sweet flavor and tender texture.
Yes! Whole sea bass, red snapper, or flounder are great alternatives.
The flesh should flake easily with a fork and the internal temperature should reach 145°F.
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Greek Assyrtiko complement it perfectly.
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📖 Recipe
Mediterranean Branzino: Easy, Healthy, and Delicious
Bringing Mediterranean sunshine to your kitchen with this flavorful and simple whole branzino recipe. Light, healthy, and infused with fresh herbs, lemon, and a drizzle of zesty ladolemono.
Ingredients
- Extra virgin olive oil
- 1 pound whole branzino fish, cleaned, head and tail attached (or substitute with striped bass, black sea bass, flounder, or red snapper)
- Kosher salt
- Freshly ground black pepper
- ½ lemon, sliced into thin rounds
- ½ red onion, sliced
- 1 cup cherry tomatoes, halved
- ½ cup chopped fresh dill
- 1 recipe Greek ladolemono sauce (lemon-olive oil dressing)
Instructions
- Preheat oven to 400°F and adjust rack to center. Pat branzino dry with paper towels. Make two shallow slits on both sides of the fish. Season with salt and pepper, including inside the cavity.
- Stuff the cavity with sliced lemon and red onion for moisture and flavor.
- Place the fish on a lightly oiled baking sheet. Roast for 5 minutes, flip, and roast another 5–7 minutes until the flesh flakes easily.
- Switch oven to broil. Position fish 6 inches from heat and broil for 3–4 minutes until the skin is crisp and charred.
- While fish cooks, whisk ladolemono sauce. Once fish is out of oven, transfer to platter and drizzle with sauce, including inside the cavity.
- Top with cherry tomatoes tossed in salt and sprinkle with fresh dill. Drizzle extra ladolemono if desired. Serve immediately.
Notes
Use the freshest fish possible—look for clear eyes and shiny skin. Don't skip broiling for crisp skin. Make the ladolemono sauce ahead—it keeps in the fridge for a few days. Pairs beautifully with lemon orzo, cucumber salad, or a glass of Assyrtiko. Store leftovers in the fridge for up to 2 days; reheat gently or flake into salads, pitas, or pasta.
Nutrition Information:
Serving Size:
1 fishAmount Per Serving: Calories: 350Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 95mgSodium: 520mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 38g
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