This recipe for Greek roasted branzino is perfect for a simple and healthy weeknight meal that requires almost zero clean-up! Full of bright lemon and earthy oregano, this dish will transport you to a seaside taverna in Greece.
For the fish
2 branzino (about 3 pounds total, lavraki or sea bass)
3 tablespoons extra virgin olive oil * (fruity kind)
4 garlic cloves (minced finely on a Microplane)
4 sprigs of fresh oregano
1 lemon (you want the slices to be half moons so they fit into the fish easily, cut in half and sliced thinly)
salt and pepper to taste
For the spinach
1 tbsp olive oil
1 bag of spinach (an 8 oz package)
3 garlic cloves (minced on the Microplane)
juice of half a lemon
1/2 cup of water or chicken broth
3 tablespoons feta cheese
salt and pepper to taste
INSTRUCTIONS For the fish
Place the oven on the highest broil setting
Place parchment paper onto a sheet pan large enough to fit the two fish.
Slice 3-4 slits into the fish, parallel to the fish’s head, going with the direction of the scales.
Pour the olive oil all over the fish, ensuring both sides and the insides are covered.
Slather the garlic mixture into the cavity of the fish evenly.
Place the oregano stems into the cavities of the fish.
Place the lemon wedges into the cavity of the fish.*
Place the sheet pan into the preheated oven for 18-20 minutes or until the fish flesh is flaky and white. Serve with extra lemons
For the spinach
Right when the fish has come out of the oven, place a large pan over medium heat.
Add olive oil and garlic to the pan. Allow sweating for about 2 minutes, without getting any color on the garlic.
Add the spinach, water, and lemon juice to the pan and toss with tongs until the spinach is wilted. This will take about 2 minutes.
Season with salt and pepper. Sprinkle with feta and serve alongside the fish.