Branzino dressed in ladolemono

Sunday morning we were met with bouquets of flowers at our local grocery, Happy Mother's Day! My plan was to make our staple salmon dish but the branzino just looked too beautiful to pass up. I grabbed a few and decided to make this simple dish for dinner. Word of advice, make sure the fishmonger guts your brazino. This was my first time gutting a fish. It is much simpler than I assumed it to be. However, it is nice to have it ready to cook when you begin prepping dinner. Especially if you are making this dish to be a quick one.

20 min Roasted Whole Branzino Recipe

Set oven to 400 F

Ladolemono Dressing:

Whisk all ingredients & place on the side

- 2 squeezed lemons

- oregano

- salt & pepper

- garlic

- 3/4 cup quality olive oil

Main:

- 2 whole branzinos cleaned (make sure your grocery guts the fish 🙃)

- salt & pepper

- 1/2 red onion

- 1/2 lemon

- cherry tomatoes

- basil

After cleaning the branzino (don’t forget to descale) pat them dry. You will make two slits on one side of the fish. Generously rub salt & pepper on both sides of the fish skin. Then stuff the belly of the fish with your lemon and red onion slices.

Cook 5 minutes then flip for another 5. Set to broil and cook for an additional 7 or until it is charred to your liking. I lean to the crispier side.

Lastly, after removing from oven pour Ladolemono dressing over the fish. I placed tomatoes and basil around the fish and poured the dressing on them as well.

Simple, beautiful, delicious. Enjoy!