Broiled branzino

Fish. Salt. Lemon. Olive oil. That’s all you need for broiled branzino perfection! Don’t try to get fancy stuffing the fish with herbs or lemon slices. Just broil or grill that branzino whole, lightly coated in olive oil and seasoned with nothing more than salt. Serve with ladolemono, the classic Greek lemon-olive oil sauce, and you’ll experience simplicity at its finest!
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We just enjoyed our Sunday lunch of branzino with ladolemono and the kids didn’t stop asking for more! I bought two branzino but might need a third next time :) Every time I make this I think of my Aunt Marina, who cooks fish this way for me every time I’m in Athens. She usually makes tsipoura, but here in the states I can only get branzino (aka lavraki).

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Ladolemono:
1/3 cup (75ml) lemon juice
1/2 cup (120ml) olive oil
salt to taste
1 pinch dried oregano, optional
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For the ladolemono, you can simply combine all ingredients in a jar and shake. Or you can start with the lemon juice in a bowl and slowly add the oil in a steady stream while vigorously whisking to emulsify. Add the salt (be generous) and oregano, if desired.
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For the fish:
Have your branzino cleaned by your fishmonger (don’t even think of removing the head!). Preheat your broiler to high. Lightly coat the outside of the fish in olive oil, then sprinkle generously with salt. Place on your sheet pan or roasting pan (you can cook on the grate, but it isn’t necessary). Place under the broiler and leave the oven door cracked open just by an inch or so. Broil for 5-6 minutes, then flip and broil 4-5 minutes more. The fish will flake easily with a fork when it’s done. Let it rest for a few minutes before transferring to a serving platter (it’s less likely to fall apart). You don’t need to serve this piping hot, so no need to stress or rush things!
Serve your branzino with ladolemono on the side, letting everyone serve themselves.