Greek-Style Oven-Baked Branzino with Lemon, Garlic & Tomatoes
A quick and easy Greek-style roasted branzino fillet dish, loaded with cherry tomatoes, capers, and lemon, ready in just 20 minutes.
- Prep5 min
- Cook15 min
- Total20 min
- DifficultyEasy
- Servings4
This roasted branzino recipe is the epitome of fuss-free Mediterranean cooking. With just a handful of fresh ingredients—cherry tomatoes, onion, garlic, capers, and lemon—you can have a stunning fish dish on the table in no time.
The fillets stay moist and flaky, while the tomatoes and onions soften and caramelize in the oven, creating a light, flavorful sauce. Serve with a side of ladolemono for an extra burst of lemon and olive oil.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F / 390°F.
- Line a rimmed baking sheet with parchment paper. Arrange the branzino fillets next to each other on the sheet and season them with sea salt, freshly ground pepper, and dried oregano.
- Lay the lemon slices all over the fillets. Scatter the cherry tomatoes, capers, onion slices, and garlic slices on top.
- Drizzle the olive oil evenly over everything. Place the baking sheet in the oven and roast for 15 to 20 minutes.
- Remove from the oven and serve immediately, with the ladolemono sauce on the side or drizzled over the fish.
💡 Tips
- For extra flavor, marinate the fillets in lemon and olive oil for 10 minutes before roasting.
- Use a fish spatula to transfer the delicate fillets from the baking sheet to serving plates.
- If you don't have ladolemono, a simple squeeze of lemon and a drizzle of olive oil works just as well.
Inspired by a recipe from The Greek Foodie