Roasted Branzino Fillets are one of the easiest ways to get a light, elegant, Mediterranean dinner on the table fast. This version keeps things beautifully simple: sweet cherry tomatoes, thin-sliced onions, bright lemon, and good olive oil come together to create a fresh, Greek-inspired pan sauce that practically cooks itself in the oven.
The branzino turns tender and flaky in about 20 minutes, making this recipe perfect for a quick weeknight meal or an effortless dinner with friends. Clean, bright, and full of flavor — it’s proof that simple ingredients can deliver serious magic.
If you loved our Roasted Branzino Recipe, you will love this easy One Pan Pesto Salmon, or Brown Butter Salmon!
Why you will love it
What you need
- Branzino fillets – Mild, delicate, and delicious. If branzino is pricey or hard to find, you can swap in cod, haddock, tilapia, catfish, or even gorgeous turbot fillets.
- Cherry tomatoes – Just a handful adds sweet, juicy bursts of flavor as they roast alongside the fish.
- Onion & garlic – Thinly sliced and layered over the fillets for gentle sweetness and aroma.
- Capers – Tiny, briny flavor bombs. They bring a salty, crunchy note and that classic “taste of the sea.” (The best Greek capers come from the island of Syros!)
- Lemons – One sliced lemon for roasting on top of the fish, plus extra lemons for a bright ladolemono dressing when serving.
- Extra virgin olive oil, dried oregano, sea salt & freshly ground pepper – The Greek essentials that bring everything together.
Step by step
- Heat the oven to 200°C / 390°F.
- Prep the pan. Line a rimmed baking sheet with parchment paper. Lay the branzino fillets side by side. Season with sea salt, freshly ground pepper, and dried oregano.
- Add the toppings. Arrange the lemon slices over the fillets. Scatter the cherry tomatoes, capers, sliced onions, and garlic on top. Drizzle generously with olive oil.
- Roast. Bake for 15–20 minutes, or until the fish is tender and flakes easily with a fork.
While the branzino roasts, whisk together the ladolemono (lemon–olive oil dressing). When the fillets come out of the oven, serve them right away with plenty of ladolemono on the side. Add crusty bread to soak up the juices and a simple salad to keep things fresh and bright.
How to Know It’s Done
- If your fillets are thicker, add 2–3 extra minutes as needed.
- The flesh should look opaque and flaky, not translucent.
- A fork inserted into the thickest part should slide in easily.
Handy tips
Fish doesn’t really do well the next day. If you have lots of leftovers, turn them into delicious fritters like in our cod fish cakes recipe.
How to serve our roasted branzino
- Salad. A classic horiatiki salad with roasted branzino is a must.
- Veggies. Boiled Greek wild greens-Horta, are great with fish and seafood, and our cauliflower broccoli salad is delicious.
- Bread. Toasted pita bread is terrific. Our country loaf is also a great choice.
- Feta cheese. Some will say that fish does not belong with cheese. I disagree and won’t hesitate to recommend serving a block of feta with olive oil to share on the table. Additionally, as a terrific appetizer, we have our irresistible roasted feta with honey.
- Fried zucchini and eggplant. Both will turn the meal into an authentic Greek taverna experience.
- Fried potatoes. What did we say about the zucchini? The same applies to our country fried potatoes and our roasted lemon potatoes.
Storage and reheating
- Fish is always best eaten right after cooking, especially delicate fillets like branzino.
- Storage: If you must save leftovers, refrigerate them for up to 1 day in an airtight container.
- Reheating: Reheat very gently. 5–7 minutes in a low oven (275–300°F), but know the texture won’t be the same.
- Best practice: Honestly? Enjoy it fresh. Reheated branzino just doesn’t do the dish justice.
FAQs
More Mediterranean seafood recipes
Roasted Branzino Fillets Recipe— Greek Lemon & Garlic
Ingredients
- 4 branzino fillets about 8 oz ech
- ⅓ onion sliced
- 2 garlic cloves sliced
- ½ cup cherry tomatoes
- 1 tablespoon capers
- 1 lemon sliced
- sea salt
- 1 tablespoon dried oregano
- freshly ground pepper
- ¼ cup extra virgin olive oil
For serving
- ½ cup ladolemono sauce
Instructions
- Heat the oven to 200°C / 390°F.
- Line a rimmed baking sheet with parchment paper. Place the branzino fillets next to each other and season with sea salt, freshly ground pepper, and dried oregano.Arrange the lemon slices all over the fillets and scatter the cherry tomatoes, capers, onion slices, and garlic slices on top. Pour the olive oil all over. Roast in the oven for 15 to 20 minutes.
Notes
Nutrition
