Mediterranean Bronzino Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat your oven to 425°F (220°C). Wash and halve the fingerling potatoes, then toss them in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until golden and crispy, flipping halfway through.

2. 2

   Prepare the Fish

   While the potatoes are roasting, rinse the bronzino under cold water and pat dry with paper towels. Score the skin on both sides of the fish. Season the cavity with salt and pepper, then stuff it with sliced lemon, minced garlic, and chopped onion.

3. 3

   Cook the Fish

   Heat a grill or grill pan over medium-high heat. Brush the bronzino with olive oil and place it on the grill. Cook for about 6-8 minutes on each side, or until the flesh is opaque and flakes easily with a fork. Baste with ladolemono during cooking for added flavor.

4. 4

   Prepare the Salad

   In a bowl, combine arugula, halved rainbow grape tomatoes, and olives. Drizzle with extra ladolemono and toss gently to combine.

5. 5

   Serve

   Once the fish is cooked, carefully transfer it to a serving platter. Serve alongside the roasted fingerling potatoes and arugula salad. Garnish with fresh dill.