1 lb Whole Branzino, cleaned, head and tail attached (or substitute with Striped Bass, Black Sea Bass, Flounder, or Red Snapper)
Salt and Black Pepper, to taste
1/2 Lemon, sliced into rounds
1/2 Red Onion, sliced
1 cup Cherry Tomatoes, halved
1/2 cup fresh Dill, chopped
Ladolemono Dressing:
1/4 cup fresh Lemon Juice (juice of 2 large Lemons)
1–2 tsp dried Oregano
1 large Garlic Clove, minced
3/4 tsp Kosher Salt
3/4 tsp Black Pepper
3/4 cup extra virgin Olive Oil
Instructions:
Preheat your home oven to 400°F.
Pat fish dry. Make 2 shallow slits on each side and season generously with Salt and Black Pepper, rubbing it into the slits.
Stuff the cavity with sliced Onion and Lemon rounds.
Place the fish in the center of the Claypot (lid off) and position the pot on the center rack.
Bake for 5 minutes, then carefully flip the fish and bake for another 5–7 minutes, or until fully cooked and flaking easily.
Flip once more and switch the oven to broil. Move the Claypot closer to the heating element to crisp the skin, watching closely to avoid burning.
While the fish cooks, make the Ladolemono: Combine Lemon Juice, Oregano, Garlic, Salt, and Pepper in a bowl. Slowly drizzle in the Olive Oil while whisking continuously until the dressing is emulsified and slightly thickened.
Once the fish is ready, remove the Claypot from the oven. Drizzle with desired amount of Ladolemono.
Toss Cherry Tomatoes with a pinch of Salt and scatter them over and around the fish. Garnish with Dill. Serve immediately.
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