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Greek Whole Roasted Branzino
Ingredients
For the Fish
2 Branzino (about 3 lbs total)
3 tablespoons extra-virgin olive oil *(fruity kind)
4 garlic cloves
4 sprigs fresh oregano
1 lemon, thinly sliced (you want the slices to be half moons so they fit into the fish easily)
Salt and pepper to taste
For the Spinach
1 tablespoon olive oil
1 bag of spinach (8 oz package)
3 garlic cloves
Juice of half a lemon
1/2 cup of water or chicken broth
3 tablespoons feta cheese
Salt and pepper to taste
Photo by Mila Furman of Girl and The Kitchen
Instructions For The Fish
- Place the oven on 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 mins or until the fish flesh is flaky and white. Serve with extra lemons.
Instructions 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 to sweat 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.
- Recipe and photo are from blogger Mila Furman of Girl and The Kitchen. Visit her blog to get a blow-by-blow description on how to make the recipe!
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