Start with your fresh branzino. Make sure it’s cleaned and scaled—if you’re buying it from a fishmonger, don’t hesitate to ask them to do this for you. Rinse it under cold water and pat it dry. This will ensure a crispy skin when cooked. Season both the inside and the outside with sea salt and freshly ground black pepper. This step is crucial; it infuses flavor into the fish.

Stuff the cavity of the branzino with fresh lemon slices and half of the sliced red onion. The lemon will keep the fish moist while infusing it with that zesty flavor. The red onion adds an aromatic quality that enhances the overall taste.

Place the branzino on a lined baking sheet. Drizzle it generously with extra virgin olive oil. This will help achieve that beautiful, golden finish. Scatter the remaining sliced onion, halved grape tomatoes, capers, and black olives around the fish. These ingredients not only provide flavor but also create a lovely presentation.

Preheat your oven to 400°F (200°C). Once the oven is ready, pop the baking sheet in and let it bake for about 25-30 minutes. You’ll know it’s done when the skin is crispy and the flesh flakes easily with a fork. The aroma that fills your kitchen will make your mouth water!

While the fish is baking, whisk together your Ladolemono sauce. This is an easy combination of fresh lemon juice and olive oil. You can add a pinch of salt and some chopped dill to brighten up the flavors. Taste it and adjust as necessary; you want it to be fresh and tangy.

When the fish is done, take it out of the oven carefully. The skin will be hot and fragile. Arrange everything on a lovely serving platter. Drizzle the Ladolemono sauce over the fish and sprinkle the chopped dill for a fresh, green finish.