- ▢ Extra virgin olive oil
- ▢ 1 pound whole branzino fish, cleaned, head and tail attached (or whole striped bass, black sea bass, flounder, red snapper)
- ▢ Kosher salt and black pepper
- ▢ ½ lemon, sliced into rounds
- ▢ ½ red onion, sliced
- ▢ 1 cup cherry tomatoes, halved
- ▢ ½ cup chopped fresh dill
- ▢ 1 Ladolemono Sauce recipe (see below)
- Adjust a rack in the center of your oven. Heat the oven to 400 degrees F.
- Pat the fish dry inside and out.
- 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 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.
- 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 spoon them over the fish (you can drizzle a bit of the sauce again all the tomatoes).
- Finish with fresh dill. Serve immediately.
Ladolemono Sauce
- ▢ ¼ cup fresh lemon juice, juice of 2 large lemons
- ▢ 1 to 2 teaspoons dried oregano
- ▢ 1 large garlic clove minced
- ▢ ¾ teaspoon kosher salt
- ▢ ¾ teaspoon black pepper
- ▢ ¾ cup extra virgin olive oil
- Put the lemon juice, oregano, garlic, salt and pepper in a bowl. Whisk to combine.
- While you are whisking vigorously, slowly drizzle in the extra virgin olive oil.