Gremolata Lemon White Balsamic Roasted Fish

Gremolata Lemon White Balsamic Roasted Fish

This bright, herb-forward seafood dish is light, simple, and full of fresh Italian flavor. Milanese Gremolata brings lemon, garlic, and herbs, while Sicilian Lemon White Balsamic adds a clean citrus finish without sweetness.

Serves: 2–4

Ingredients

  • 1½–2 lbs white fish fillets
    (cod, halibut, haddock, or sea bass work beautifully)
  • 3 tbsp Milanese Gremolata Infused Olive Oil
  • Salt and freshly cracked black pepper
  • 1–1½ tbsp Sicilian Lemon White Balsamic
  • Optional: lemon slices or fresh parsley for garnish

How to Make

  1. Preheat oven to 400°F.
  2. Place fish in a lightly oiled baking dish or on a lined sheet pan.
  3. Drizzle with Milanese Gremolata Olive Oil and season with salt and pepper.
  4. Roast for 12–15 minutes, depending on thickness, until fish flakes easily.
  5. Remove from oven and finish with a light drizzle of Sicilian Lemon White Balsamic.
  6. Garnish with fresh herbs or lemon slices if desired.

Serving Tips

  • Serve with roasted vegetables, rice, or a simple green salad
  • Spoon pan juices over the fish before serving
  • Also works beautifully with shrimp or scallops

What You’ll Taste

Bright lemon and fresh herbs up front, followed by clean olive oil richness and a light, refreshing finish.

Olivetta Tip

Add the balsamic after cooking to keep the flavors crisp and vibrant.

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