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Λαυράκι ψητό στο φούρνο

Greek Branzino with Ladolemono

Mediterranean sea bass is exquisitely flavorful, healthy, and so simple to execute. My family enjoys this dish regularly, even during the winter, as we dream about eating “Psari by the sea in Greece.”

Greek Branzino with Ladolemono

Ingredients:

  • 2 medium whole branzino filets
  • Mountain oregano
  • ⅓ cup GEVOO
  • 1 lemon, sliced
  • 1 green spring onion or scallion, sliced
  • Sea salt & black pepper

Ladolemono:

  • 2 medium lemons
  • ¼ cup GEVOO
  • Sea salt & black pepper

Method:

  1. Preheat oven to 400°F
  2. Line baking sheet with parchment paper
  3. Wash fish, pat dry; generously sprinkle with salt and pepper
  4. Add two slices of lemon to each fish cavity (filets) and squeeze remainder on top
  5. Add ½ cup of water
  6. Drizzle with olive oil
  7. Bake for 35 minutes
  8. Serve as is, or:
  9. Add sliced scallion on top of the fish and throughout pan
  10. Mix lemon and olive oil together (*Use a small jar to shake or stir vigorously with a fork)
  11. Add in salt and pepper, mix well, and pour over fish.