Barefoot Contessa Branzino with Lemon, Tomato, and Dill Recipe
This Barefoot Contessa Branzino recipe offers a simple yet elegant way to prepare whole branzino with Mediterranean flavors. The fish is seasoned, stuffed with lemon and red onion, roasted to perfection, and served with a fresh and tangy Ladolemono sauce made from lemon juice, olive oil, and dill. Perfect for an impressive dinner that’s easy to make with fresh ingredients and minimal fuss.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
Fish
- 1 pound whole branzino fish (cleaned, with head and tail intact)
Stuffing
- ½ lemon (cut into thin slices)
- ½ red onion (thinly sliced)
Toppings and Garnish
- 1 cup grape tomatoes (halved)
- 1 tablespoon capers (drained)
- 1 tablespoon sliced black olives
- ½ cup freshly chopped dill
Seasoning and Sauce
- Coarse sea salt
- Freshly ground black pepper
- Extra virgin olive oil (for drizzling and sauce)
- 1 Ladolemono sauce recipe (fresh lemon juice, olive oil, pinch of salt, chopped dill)
Instructions
- Prepare the Branzino: Start with your fresh branzino, cleaned and scaled. Rinse it under cold water and pat dry with paper towels to ensure a crispy skin during cooking. Season generously inside and out with coarse sea salt and freshly ground black pepper to infuse the fish with flavor.
- Stuff the Fish: Insert thin lemon slices and half of the red onion slices into the cavity of the branzino. The lemon will keep the flesh moist and add a bright, zesty flavor, while the onion provides aromatic depth.
- Arrange the Fish for Roasting: Place the stuffed branzino on a lined baking sheet. Drizzle generously with extra virgin olive oil to help achieve a golden, crispy skin. Scatter the remaining sliced red onion, halved grape tomatoes, capers, and black olives around the fish to add flavor and visual appeal.
- Roast the Branzino: Preheat your oven to 400°F (200°C). Bake the fish for 25-30 minutes until the skin is crispy and the flesh flakes easily with a fork. The fish should emit a delightful aroma when done.
- Prepare the Ladolemono Sauce: While the fish roasts, whisk together fresh lemon juice, olive oil, a pinch of salt, and chopped dill. Taste and adjust the seasoning to achieve a bright, tangy sauce to complement the fish.
- Serve: Carefully remove the fish from the oven as the skin will be hot and delicate. Transfer the fish and roasted vegetables to a serving platter. Drizzle with the Ladolemono sauce and sprinkle additional chopped dill for freshness and aroma.
Notes
- Ensure the fish is properly cleaned and scaled for the best texture and flavor.
- Do not overcook the branzino; it should flake easily but remain moist and tender.
- The Ladolemono sauce can be adjusted with more lemon juice or dill based on your taste preference.
- This recipe is best served immediately to enjoy the crispy skin and fresh flavors.
- Use a baking sheet lined with parchment paper for easy cleanup.
Keywords: Branzino, whole fish, baked fish, Mediterranean fish recipe, Ladolemono sauce, lemon and dill fish, healthy fish recipe, Barefoot Contessa fish