Roasted Branzino with Greek Ladolemono Sauce | Fresh & Flavorful Dinner - TastyFlow

Serves

Cook Time

15 min

Total Time

40 min

Main Course

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American 🇺🇸

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Discover the fresh, Mediterranean flavors of Roasted Branzino with Ladolemono Sauce! This healthy seafood recipe combines tender, flaky branzino with a zesty Greek lemon-olive oil sauce, along with vibrant vegetables like cherry tomatoes, olives, and fresh dill. Follow Chef Healthy Henry for this simple, elegant recipe that‚‘s perfect for a light, flavorful dinner. The lemon and oregano in the ladolemono sauce adds to the fresh flavor and mixing it with the tomatoes and Castelvetrano olives enhances the texture.

Ingredients

2 tbls Extra virgin olive oil
1 lb branzino fish (or striped bass, sea bass, red snapper)
Salt and black pepper
4-5 garlic cloves sliced
1 lemon, sliced into rounds
1/2 red onion, sliced
1/2c Castelvetrano olives, halved
1 cup cherry tomatoes, halved
1/2 cup chopped fresh dill
1 Ladolemono recipe

Ladolemono recipe:

1/4c lemon juice
1 tsp Dijon mustard
2 tsps dried oregano
1 garlic clove minced
1 tsp kosher salt
1 tsp black pepper
3/4c olive oil

Directions

Pre-heat oven to 400 degrees. Rinse and pat dry fish. With a sharp knife score the skin side.
Sprinkle salt and pepper on both sides of the fish, rubbing into the slits.
Make the dressing (recipe below) Toss the tomatoes and olives with the dressing Brush a baking sheet with olive oil.
Add the garlic, lemon slices, and red onion.
Add the fish (skin side up) then pour the dressing mixture over the fish.
Roast in the oven for 10-12 minutes or until the fish is cooked and flakes easily.
Switch to the broiler (moving the rack to the top setting) and broil for about 3 minutes to get nice char marks on the skin.
Serve on a bed on mixed greens.
Add the fish then the dressing mix. Finish with fresh dill.
Instructions: Put the lemon juice, dijon, oregano, garlic, salt and pepper in a bowl. Whisk to combine. Add the olive oil as you whisk.