4 Branzino’s 1-2 lbs. each, scaled and gutted
24 cherry tomatoes, halved
24 kalamata olives, pitted
24 green olives, pitted
2 sweet onions sliced into rings, grilled, and reserved
10 fingerling potatoes, par cooked and reserved
3 cloves of garlic, sliced thin
½ Cup feta cheese
2 lemons
Salt & pepper
1 Tb. dry oregano
1 Tb each of fresh chopped parsley, basil, and dill


Pre-heat a grill to med-high. Paint fish with EVOO season with salt and pepper, and place on the grill. Char on each side for approx 8 min.

For warm salad, in a large heavy-bottomed pan add 2 Tb. EVOO and heat through. Brown garlic and potatoes. Then, add tomatoes, olives, onion rings, dry oregano, and feta cheese. Transfer to a serving platter and place the fish on top of the warm salad. Squeeze fresh lemon juice on top, then drizzle with EVOO, and sprinkle with fresh herbs

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