Lavraki / Branzino Recipe

Rinse and pat dry

Rinse the branzino inside and out under cold water and pat thoroughly dry with paper towels. Score the skin: make 3 shallow diagonal cuts through the skin and flesh on each side to help seasoning penetrate and cook evenly.

Make marinade

In a small bowl combine 4 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped oregano, 1 tsp black pepper and 2 tsp sea salt. Whisk until emulsified.

Season fish

Rub half of the marinade inside each fish cavity and under the skin where possible. Drizzle the remaining marinade over the exterior of each fish and rub into the scores. Insert a few lemon slices and a tablespoon each of parsley and dill into each cavity. If using red pepper flakes, sprinkle lightly into cavities or over the top.

Marinate briefly

Let the fish sit at room temperature for 20–30 minutes (or refrigerate for up to 1 hour) to allow flavors to penetrate. Remove from fridge 20 minutes before cooking if chilled.

Prepare roasting bed (optional)

If using vegetables, spread the sliced onion, quartered tomatoes and parboiled halved potatoes in a single layer on a rimmed baking sheet or roasting pan. Drizzle 1 tbs olive oil and season with a pinch of salt and pepper. Place the fish on top of the vegetables so juices mingle during roasting.

Preheat oven or grill

Oven: preheat to 220°C / 425°F (convection 200°C / 400°F). Grill: prepare medium-high heat and oil the grates to prevent sticking.

Roast or grill the fish

Oven: place the pan in the preheated oven and roast for 18–25 minutes, depending on size (a 400–500 g branzino will take ~18–20 min). Fish is done when flesh flakes easily and internal temperature at the thickest part reaches 60°C / 140°F. Grill: oil fish skin lightly and grill over direct heat skin-side down for 4–6 minutes, then flip and grill 3–6 more minutes until cooked through. Close the lid between flips if using a covered grill.

Rest

Remove the fish from the oven or grill and let rest 3–5 minutes. This allows juices to redistribute and finishes carryover cooking.

Transfer the whole branzino to a serving platter. Spoon any pan juices and roasted vegetables alongside the fish. Scatter remaining chopped parsley and dill over the fish and garnish with lemon wedges. Optionally drizzle 1 tbs fresh olive oil and an extra squeeze of lemon juice.

To serve: present whole and allow guests to remove skin and fillet at the table, or carve into fillets using a fish spatula. Discard the backbone or serve it for those who enjoy it. Serve with simple sides such as roasted potatoes, a green salad, or crusty bread.