Greek-Style Whole Roasted Branzino with Tomatoes & Feta

Name: Greek-Style Whole Roasted Branzino with Tomatoes & Feta
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 1-2
Ingredients: 1 whole branzino, 3/4 lb (330 g - 370 g), scaled and gutted; 1 tbsp extra virgin olive oil; 3/4 tsp kosher salt; ½ tsp freshly cracked black pepper; ¾ tsp dried oregano; 1 lemon, half sliced into thin rounds, half reserved for finishing; 3 sprigs fresh dill or parsley; 1 ½ cups cherry tomatoes, about 2/3 left whole and 1/3 halved.; 1 small shallot, thinly sliced; 2 garlic cloves, thinly sliced; ¼ cup Kalamata olives; 2 tbsp extra virgin olive oil; ¼ tsp kosher salt; A pinch of red chili flakes; 2 oz (50 g to 60 g) block feta, broken into medium chunks; 1 tbsp chopped fresh dill or parsley; Flaky sea salt, for serving; Grilled sourdough toast, roasted potatoes, or rice, for serving; Bright Green Cucumber Herb Slaw (recipe below), optional; Oval Fish Pan; OvenBond Quarter Sheet Pan; Provisions Mixing Bowls

Greek-Style Whole Roasted Branzino with Tomatoes & Feta

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

1-2

Prep Time

35 minutes

Cook Time

20 minutes

If cooking a whole fish at home feels intimidating, this simple recipe is about to change your mind completely. We love wrapping fresh Mediterranean flavours into an elegant dinner, and this dish delivers big results with very little fuss. The fish stays remarkably juicy on the bone, while the tomatoes and feta melt into a rich, savoury pan sauce.

It serves one person generously, or it is the absolute perfect light main for two if you pair it with warm, toasted sourdough and a pile of crispy fries for dipping. Grab a glass of crisp white wine and let us show you how easy it is to master the perfect oven roast.

Ingredients

For the Fish

1 whole branzino, 3/4 lb (330 g - 370 g), scaled and gutted
1 tbsp extra virgin olive oil
3/4 tsp kosher salt
½ tsp freshly cracked black pepper
¾ tsp dried oregano
1 lemon, half sliced into thin rounds, half reserved for finishing
3 sprigs fresh dill or parsley

For the Vegetables & Pan Sauce

1 ½ cups cherry tomatoes, about 2/3 left whole and 1/3 halved.
1 small shallot, thinly sliced
2 garlic cloves, thinly sliced
¼ cup Kalamata olives
2 tbsp extra virgin olive oil
¼ tsp kosher salt
A pinch of red chili flakes

For the Finish

2 oz (50 g to 60 g) block feta, broken into medium chunks
1 tbsp chopped fresh dill or parsley
Flaky sea salt, for serving
Grilled sourdough toast, roasted potatoes, or rice, for serving
Bright Green Cucumber Herb Slaw (recipe below), optional

Directions

Dry the Fish

Pat the fish extremely dry inside and out with paper towels. Place the fish uncovered in the refrigerator for a minimum of 20 minutes, though 45 to 60 minutes is ideal. This process removes excess moisture, which dramatically improves skin browning, concentrates the natural flavors, and prevents the fish from sticking to the pan.

Prepare the Fish

Preheat your oven to 450°F (232°C) and position the oven rack in the upper-middle position.
Season the cavity lightly with salt and pepper. Using a sharp knife, make 3-4 shallow diagonal slashes on each side of the fish, about ¼-inch (6 mm) deep. Avoid cutting too deeply into the flesh so the fish does not split while roasting. Rub the exterior generously with olive oil, kosher salt, black pepper, and dried oregano. Then stuff it with the lemon slices and dill or parsley sprigs. Let the fish sit at room temperature for 15 minutes before cooking to ensure even roasting.

Start the Vegetables on the Stovetop

Place the oval fish pan (roughly 12.5” x 9” / 32 cm x 23 cm) or a shallow baking dish over medium heat on the stovetop or induction.
Add the olive oil, tomatoes, shallot, olives, salt, and chili flakes. Cook for 3 to 4 minutes, gently stirring once or twice, until the tomatoes begin to glisten and the shallots start to soften.
Add the sliced garlic during the final 30 to 60 seconds, tucking it among the tomatoes so it does not burn. Remove from the heat.
Push the vegetables mostly around the outer edges, leaving the centre open.

Roast the Branzino

Place the fish directly in the cleared centre of the pan. Roast at 450°F (232°C) for 8-10 minutes. Carefully remove the pan from the oven and scatter the chunks of block feta into the tomato mixture around the fish. Return the pan to the oven and roast for another 3 to 5 minutes.
The fish is fully cooked when the flesh flakes easily near the backbone, the thickest section registers 135°F to 140°F (57°C to 60°C) on a digital thermometer, the eyes turn opaque, and the fins (if still on) release easily when pulled. Pulling the fish at this temperature allows carryover cooking to bring it to a perfectly moist finish while resting.

Optional Broiling

For a bit of extra color and beautifully bubbling feta, turn the oven to broil for the final 60 to 90 seconds. Watch the oven constantly during this step because a shallow stainless-steel pan and olive oil can cause the fish to overcook very quickly.

Rest and Serve

Let the fish rest for 2-3 minutes before serving. Spoon some tomato-olive pan juices lightly over the fish. Scatter some cucumber herb slaw (if using) lightly down the centre, keeping portions of the skin, head, and tail visible. Finish with a squeeze of lemon and a small pinch of flaky salt.
Serve directly from the fish pan with grilled sourdough, shoestring fries, roasted lemon potatoes, lemon rice, or orzo.