Grilled Mediterranean Branzino
Whole branzino seasoned with lemon, herbs, and garlic, grilled until the skin crisps and flesh flakes tender. A restaurant-quality dish that's surprisingly simple to execute at home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 2 fish (about 12 oz each) whole branzino, cleaned and gutted
- 1 whole lemon
- 4 sprigs fresh thyme or oregano sprigs
- 4 cloves garlic cloves
- 3 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons, chopped fresh parsley or dill for serving (optional)
Instructions
- 1
Pat each branzino completely dry inside and outside using paper towels, pressing gently to remove all surface moisture so the skin will crisp on the grill.
- 2
Slice the lemon crosswise into thin rounds, about 1/8-inch thick, discarding any seeds you see.
- 3
Smash each garlic clove with the flat side of a chef's knife to crack it open, then discard the papery skin.
- 4
Lay one branzino on a cutting board and open the belly cavity. Place 1 smashed garlic clove, 2 lemon slices, and 2 herb sprigs inside the cavity.
- 5
Repeat step 4 with the second branzino, using the remaining garlic, lemon, and herbs.
- 6
Brush both sides of each stuffed branzino with 1.5 tablespoons of olive oil, coating the skin evenly.
- 7
Sprinkle 0.375 teaspoon salt and 0.25 teaspoon black pepper evenly over both sides of each fish.
- 8
Place the grill grate 4 inches above medium-high heat coals or set a gas grill to medium-high. Wait 3 minutes until the grate is very hot — you should feel intense heat if you hold your hand 2 inches above it.
- 9
Lay each branzino perpendicular to the grill grates so it won't fall through. Do not move the fish for 5 minutes, allowing the skin to brown and crisp.
- 10
Using a long metal spatula, gently slide it underneath the fish from head to tail, supporting the belly. Flip the fish in one smooth motion and cook the second side for 5 more minutes until the flesh is opaque and flakes easily when pressed.
- 11
Transfer each branzino to a serving plate using the spatula, skin-side up.
- 12
Scatter fresh parsley or dill over the top of each fish if desired, and serve immediately.
Tools you’ll need
- paper towels
- chef's knife
- cutting board
- grill with grate or grill pan
- long metal spatula
- serving plates
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