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Greek Whole Roasted Branzino

By: Mila Furman (Girl and The Kitchen)

Makes: 4

Time Required: 20 mins


For the Fish

  1. 2 Branzino (about 3 lbs total)

  2. 3 tablespoons extra-virgin olive oil *(fruity kind)

  3. 4 garlic cloves

  4. 4 sprigs fresh oregano

  5. 1 lemon, thinly sliced (you want the slices to be half moons so they fit into the fish easily)

  6. Salt and pepper to taste

For the Spinach

  1. 1 tablespoon olive oil

  2. 1 bag of spinach (8 oz package)

  3. 3 garlic cloves

  4. Juice of half a lemon

  5. 1/2 cup of water or chicken broth

  6. 3 tablespoons feta cheese

  7. Salt and pepper to taste

Photo by Mila Furman of Girl and The Kitchen

Instructions For The Fish

  1. Place the oven on highest broil setting
  2. Place parchment paper onto a sheet pan large enough to fit the two fish.
  3. Slice 3-4 slits into the fish, parallel to the fish’s head, going with the direction of the scales.
  4. Pour the olive oil all over the fish, ensuring both sides and the insides are covered.
  5. Slather the garlic mixture into the cavity of the fish evenly.
  6. Place the oregano stems into the cavities of the fish.
  7. Place the lemon wedges into the cavity of the fish.
  8. 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

  1. Right when the fish has come out of the oven, place a large pan over medium heat.
  2. Add olive oil and garlic to the pan. Allow to sweat about 2 minutes, without getting any color on the garlic.
  3. 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.
  4. Season with salt and pepper. Sprinkle with feta and serve alongside the fish.

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