Grilled Branzino with Ladolemono

Grilled Branzino with Ladolemono

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2 whole bone-in branzino, cleaned and scaled
1 tablespoon evoo
Kosher salt and freshly ground black pepper
1/2 cup Ladolemono
1 tablespoon dried Greek oregano, separated


Heat a grill pan (or a grill if you have one) to medium-high heat. Brush fish with oil and season skin and cavity with salt and pepper. Crush 1 tsp of dried oregano and season the cavity with oregano. Grill fish, turning once, until cooked through, about 10 minutes. 
Transfer to a platter, drizzle with Ladolemono, crumble remaining oregano over, and serve.