Greek · main

Greek-Style Roasted Branzino with Lemon and Herbs

Name: Greek-Style Roasted Branzino with Lemon and Herbs
Prep time: 36 min
Total time: 41 min
Cuisine: Greek
Ingredients: yellow new potatoes — 454 g; red onion — 110 g; extra-virgin olive oil — 54 g; salt — 6 g; freshly ground black pepper — 3 g; broccolini — 907 g; lemons — 130 g; garlic — 12 g; fresh oregano — 2 g; thyme — 2 g; dry white wine — 59 g; flat-leaf parsley — 7 g

Greek-Style Roasted Branzino with Lemon and Herbs reads sourness 6.1, citrus 5.7 and allium 3.9 on Palate's 0–10 flavor X-ray — a Greek main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.3 / 10
Sweet & Fruity — 4.5 / 10
Sour & Bright — 7.8 / 10
Bitter & Earthy — 2.2 / 10
Rich & Fat — 3.8 / 10
Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Sourness 6.1 · Citrus 5.7 · Allium 3.9 · Salinity 3.8 · Sweetness 3.7 · Richness 3.3 · Herbaceous 3.3 · Umami 3.0 · Fruity 2.7 · Funk & Ferment 2.0 · Earthy 2.0 · Bitterness 1.8 · Floral 1.6 · Nutty 1.5 · Warm Spice 1.4 · Heat 0.5

What's in it (12)

yellow new potatoes — 454 g
red onion — 110 g
extra-virgin olive oil — 54 g
salt — 6 g
freshly ground black pepper — 3 g
broccolini — 907 g
lemons — 130 g
garlic — 12 g
fresh oregano — 2 g
thyme — 2 g
dry white wine — 59 g
flat-leaf parsley — 7 g

Time & effort: about 41 min (36 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 56.3 kcal, 3.1 g protein, 1.5 g fat, 7.9 g carbs

How it's cooked (6 steps)

Preheat the oven to 450°F. On a large rimmed baking sheet, toss the potatoes and red onion with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; spread in an even layer and roast until the potatoes are just starting to turn tender at the edges, 15 minutes.
Meanwhile, pat the branzino dry inside and out with paper towels, then season the cavities and skin with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
Stuff each fish cavity with half of the lemon slices, garlic, oregano sprigs, and thyme sprigs.
Push the potatoes and onion to the edges of the pan to make room in the center, then lay the branzino on top of the vegetables. Drizzle the fish with the remaining 2 tablespoons olive oil and the wine, and pour the lemon juice over the top.
Roast until the fish is opaque throughout and flakes easily at the thickest part, and an instant-read thermometer inserted at the spine reads 130°F, 20-22 minutes.
Let the branzino rest on the pan for 5 minutes (it will carry over to about 135°F), then transfer the fish and vegetables to a platter, scatter with the parsley, and spoon the pan juices over the top before serving.

Dishes with a similar flavor shape

Classic Chicken Souvlaki Skewers — Greek
Crispy Carnitas Tacos with Pickled Red Onion — Mexican
Grilled Turkey Kebabs with Zucchini and Peppers — American
Grilled Pork Souvlaki Skewers — Greek
Pork Souvlaki Skewers with Pita — Greek

Keep reading: what sourness, citrus, allium mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.