Greek Whole Roasted Branzino
Ingredients
For the Fish
- 3 lbs Alvor Branzino*
- 3 tablespoons Extra Virgin Olive Oil
- 4 Garlic Cloves, minced finely
- 4 Sprigs of fresh oregano
- 1 Lemon, cut in half and sliced thinly
- Salt and Pepper, to taste
For the Spinach
- 1 tbsp olive oil
- 8 oz bag spinach
- 3 cloves garlic, minced
- 1/2 lemon, juiced
- 1/2 cup water or chicken broth
- 3 tbsp feta
- salt and pepper, to taste
Directions
FOR FISH:
- Place oven on highest broil setting
- Place parchment paper onto a sheet pan large enough for fish
- Slice 3-4 slits into the fish, parallel to the fish' head, going with the direction of the scales
- Pour 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 oregano stems and lemon wedges into the cavity of the fish
- Place the sheet pan into the preheated oven for 18-20 minutes or until the fish flesh is flaky and white
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 (or chicken broth) and lemon juice to the pan and toss with tongs until spinach is wilted (about 2 minutes)
- Season with salt and pepper. Sprinkle with Feta and serve alongside the fish
Notes
Enjoy!
*Alvor products that can be used in this recipe:
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