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Ingredients
Scale
- 1 whole branzino fish, scaled and cleaned
- 3 Roma tomatoes, quartered
- 1 medium red onion, cut into half-moon slices
- A few sprigs of fresh dill
- Salt and pepper to taste
- Juice from ½ lemon
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- ¼ cup olive oil
- ¼ cup white wine vinegar
- ¼ cup water
- Juice from an additional ½ lemon
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil.
- Prepare the branzino by cleaning, drying, and scoring it.
- Season inside and out with salt, pepper, and garlic powder, drizzle with olive oil.
- Stuff the fish with dill, tomatoes, and red onion.
- Place on the baking sheet, drizzle with lemon juice, and roast for 20-25 minutes.
- Make the sauce by whisking together olive oil, vinegar, water, lemon juice, red pepper flakes, salt, and pepper in a saucepan, then boil.
- Serve the roasted fish with the warm sauce drizzled over it.
Notes
Freshness of fish is essential for flavor.
Scoring the fish allows for even cooking.
Experiment with herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Oven-Roasting
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 1
- Sodium: 90
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 30
- Cholesterol: 70