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How to make roasted branzino

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greek_ggirl

greek_ggirl

Active member
Branzino is one of my favourite dishes ever! I like to go to the fish market and get the freshest fish possible and ask the fish mongers which fish has been caught most recently. If you don't have access to fresh fish, I recommend getting fish that is frozen fresh or getting wild caught fish. Farm raised is definitely the last choice. Anyways, check out this recipe!

www.themediterraneandish.com

Greek-Style Roasted Branzino Recipe

Ready in just 20 minutes! Love this perfectly tender Greek branzino with a bold garlicy, lemony sauce!
www.themediterraneandish.com www.themediterraneandish.com
 
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I associate this dish with Italy and I didn't realize it was Greek! This looks amazing, thank you. I love the garlic and lemon sauce in this.
 
k_tsoukalas said:
I associate this dish with Italy and I didn't realize it was Greek! This looks amazing, thank you. I love the garlic and lemon sauce in this.
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Yup. In Greek this is called Lavraki (Λαβράκι).
 
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Greek grilling advice and tips?

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Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
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    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
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