Ingredients:

  • 2 whole branzino (European Sea Bass), about 1 lb (450g) each, scaled and gutted
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tsp (6g) Coarse sea salt
  • ½ tsp (1g) Freshly cracked black pepper
  • 1 large lemon, thinly sliced into rounds
  • 4 cloves garlic, smashed
  • 4 sprigs fresh oregano or thyme
  • 1 small shallot, thinly sliced
  • ¼ cup (60ml) Extra virgin olive oil
  • 3 tbsp (45ml) Freshly squeezed lemon juice
  • ½ tsp (1g) Dried Greek oregano
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Use paper towels to pat the whole branzino extremely dry inside and out to ensure crispy skin. Place the fish on a parchment-lined baking sheet.
  2. Season the internal cavity of each fish with sea salt and black pepper. Stuff each cavity with 3 lemon slices, 2 smashed garlic cloves, 2 sprigs of oregano, and the sliced shallots.
  3. Rub the exterior of the fish with 2 tablespoons of extra virgin olive oil and a heavy pinch of sea salt.
  4. Roast on the center rack for 15–18 minutes until the eyes turn opaque and the skin is golden and crisp.
  5. While the fish roasts, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, dried oregano, and a pinch of flaky salt to create the Ladolemono dressing.
  6. Drizzle the dressing over the roasted fish immediately before serving.