This dish can be a show stopper on the table for entertaining guests during the summer. The Ladolemono sauce is bright and acidic with hints of herbs and garlic. Perfect for indoor dining or outdoor dining under the stars.

Ingredients

• 3 Whole Bronzino's cleaned and left whole
• 1 red onion sliced into round disks about 1/4 inch thick
• 2 lemons sliced into round disks about 1/4 inch thick plus 1 lemon for serving and squeezing
• 1 bunch of dill
• 1/2 cup of cherry tomatoes cut in half
• zest of two lemons
• 1/4 cup of Maldon salt

Ladolemono Sauce

• 1/4 cup Freshly squeeze lemon juice
• 2 tsp of fresh oregano
• 2 cloves of garlic
• 1/2 cup of good olive oil
• 1 tsp of kosher Salt and 1/2 tsp of black pepper plus more to taste if needed

Directions

1. Preheat the oven to 450 degrees.
2. In a deli container with a lid add the lemon zest and Maldon salt. Close the container and shake well to combine the zest with the salt.
3. Using an All-Clad Forged 8" chef knife, slice into the skin of the fish with three shallow cuts parallel on each side of each of them. Season the inside and outside generously with the lemon zested Maldon salt. Stuff each bronzino with the red onion slices, lemon slices, and fresh dill. Let the fish sit at room temperature for about 10 minutes prior to cooking to allow the salt and aromatics to get into the fish.
4. To make the sauce combine all of the ingredients except for the oil in a cylinder. Use an immersion blender to blend together. Slowly pour in the oil while the immersion blender is going to create the finished emulsified sauce. Taste and adjust the seasoning if needed.
5. In a All-Clad 14 inch fry pan, heat two tablespoons of neutral oil over medium high heat. When hot, add the 3 filets in a row ensuring the each have space to be fully connected to the pan. Cook for about 3 minutes and flip over to the other side. The skin will be crisp and golden a bit. Cook for an additional 2 minutes and place the pan in the oven. Cook for 12-15 minutes or until the fish is cooked through. The flesh will be fully white and no longer opaque. Remove from the oven and place on a burner but do not turn on.
6. Sprinkle the cherry tomatoes around the pan trying to give contact with the bottom as much as possible. You will hear them sizzle. Rest for 1 minute like this before pouring the sauce all around the pan. Garnish with some more fresh dill and serve immediately in the pan for a wow factor presentation.

Pro Tip

When working with a full fish, you want to try to ensure the skin is not removed when flipping it. The hotter the pan the better for this technique. Also try to use a fish spatula and slowly move it throughout the fish to help keep it intact.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.