Roasted Branzino with Tomato Vinaigrette Recipe

Beloved for their versatility and tender white meat, dorade and branzino are menu staples in restaurants and homes across Europe.

Branzino herbs and tomato on wooden background

Sourced from Greece, these two Mediterranean treasures boast beautiful, silver skin and flaky fillets that assume the flavors of any aromatic you choose. We like cooking it whole on the bone for a juicer fillet with more complex flavor, but we do offer the option of having your fish filleted or butterflied. Fill the inside with a few slices of citrus and a small bunch of rosemary and thyme. Roast in the oven, dress your fish with a homemade tomato vinaigrette, and serve alongside a light salad. You’ll be rewarded with a wonderfully perfumed kitchen and a delicately infused flavor that’s nothing short of perfection.

(For serving size suggestions, we recommend about one branzino per person or one dorade for two.)

Related: Grilled Whole Dorade with Salsa Verde and Orange Fennel Salad

What You’ll Need:
1 1/2- to 2-pound whole fish
Olive oi
Salt and pepper to taste
Aromatics such as thyme, rosemary, lemon or orange slices, fennel fronds
12 ounces tomatoes
2 cloves garlic, minced
1 1/2 tablespoons Kalamata olives
1 teaspoon capers
4 sprigs thyme
1/4 cup olive oil

What to Do:
Preheat your oven to 450°.

Rinse the whole fish inside and out, and pat dry. Wrap in a paper towel to absorb any moisture to prevent sticking and result in a crispy skin.

Rub the fish with a light coat of extra virgin olive oil. Season well with sea salt and freshly ground black pepper inside and out. Place your choice of aromatics in the cavity of the fish.

Place the whole fish on a foil-lined baking sheet and cook for approximately 12 to 15 minutes. The fillet is cooked when just opaque and flakes when pressed gently with a fork.

Pair your roasted whole fish with a side salad and tomato vinaigrette: For the tomato vinaigrette, preheat oven to 325°.

Slide your tomatoes in half lengthwise. Rinse and slice olives. Rinse capers.

Toss tomatoes, olives, capers, thyme, 1/4 cup of olive, salt, and pepper together in a bowl.

Spread mixture out on a baking sheet. Roast in oven for approximately 20 minutes until the tomatoes have softened and are slightly caramelized.

Remove and keep warm. Add a splash of sherry vinaigrette immediately before serving and spoon over the fish.

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