Mediterranean Whole Roasted Branzino with Kalamata Olives and Lemon-Herb Oil
Λαβράκι στο φούρνο·(lavráki sto foúrno)
DINNER
Naturally Keto / Mediterranean Coastal. A whole branzino isn't a Sunday ordeal, and it definitely isn't a restaurant flex requiring intricate prep. By letting the fishmonger handle the messy work of scaling and gutting, your only job is to scatter Kalamata olives across the sheet pan and wait for blistered skin. It takes ten minutes. Rooted in coastal traditions, this dish is a gift to the low-carb kitchen: it requires zero substitutions and zero alternative flours. The secret weapon here is a shaken Ladolemono—a Greek emulsion of lemon and olive oil that takes ten seconds to make but delivers fat-rich flavor to the fish. Score the skin, stuff the cavity, and let a 425°F oven do the heavy lifting.
Per serving: NET CARBS: 3 g Total carbs: 5 g | Fiber: 2 g | Sugar alcohols: 0 g Fat: 48 g | Protein: 35 g Calories: ~590
Ingredients
- whole branzino2 med
- extra-virgin olive oil2 tbsp
- lemon1 med
- fresh rosemary sprigs4 small
- kosher salt1 tsp
- black pepper1/2 tsp
- Kalamata olives1/3 cup
- extra-virgin olive oil1/4 cup
- fresh lemon juice2 tbsp
- dried Greek oregano1 tsp
- kosher salt1/4 tsp
Method
- 01
Preheat the oven and thoroughly dry the fish.
Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper. Take your cleaned branzino and thoroughly pat them completely dry, inside and out, with paper towels—moisture is the absolute enemy of a crisp skin.
- 02
Score the skin and season aggressively.
Using a very sharp knife, score the skin of each fish with three shallow, diagonal cuts on both sides. Rub the 2 tablespoons of olive oil generously over the exterior of both fish, working it into the scores, and rub it inside the cavities. Season aggressively inside and out with the kosher salt and black pepper.
- 03
Stuff with aromatics and roast.
Stuff the cavity of each fish with the fresh lemon slices and rosemary sprigs. Lay the fish on the prepared baking sheet. Scatter the chopped Kalamata olives around the fish. Roast in the oven for 16 to 18 minutes. You will know it is done when the thickest part of the flesh flakes easily and is completely opaque.
- 04
Emulsify the sauce in a jar.
While the fish roasts, make the sauce. In a small glass jar with a tight-fitting lid, combine the 1/4 cup olive oil, lemon juice, dried oregano, and salt. Shake violently for 10 seconds until the mixture transforms into a cloudy, thickened emulsion.
- 05
Plate and dress the fish.
Remove the fish from the oven. Let it rest for 2 minutes. Transfer to serving plates and generously spoon the thick lemon-herb oil and roasted olives directly over the crispy skin.
Notes
The 10-Minute Secret.
Do not try to scale and gut a fish yourself on a Tuesday night. Ask the seafood counter at your supermarket to "clean, scale, and gut" the branzino. They do this for free in about 90 seconds. You walk home with a pristine protein ready for the pan.
Hidden-Ingredient Check (Olives).
Always check the label on jarred olives. Authentic Kalamata olives should be cured in a simple brine of water, sea salt, red wine vinegar, and olive oil. Avoid brands that sneak sugar into the brine or use cheap, inflammatory seed oils (like sunflower or canola oil).
Flavor-Building Technique.
Scoring the fish isn't just for aesthetics. Those three slashes prevent the skin from curling up in the high heat of the oven, and they provide direct channels for the olive oil and salt to penetrate down to the bone.
Eating Whole Fish.
If you are new to eating whole fish, don't be intimidated. Run a butter knife down the lateral line (the middle) of the fish, and gently lift the top filet away from the spine. Once the top is eaten, grab the tail, lift the entire spine out in one piece, and eat the bottom filet.
From Keto 10 Minute Meals.