Lebanese Grilled Fish
Whole branzino or sea bass seasoned with za'atar, lemon, and garlic, then charred over high heat until the skin crisps and flesh stays moist. A vibrant, restaurant-quality dish that tastes like the Mediterranean coast but comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 2 fish (1.25 lbs each) whole branzino or Mediterranean sea bass, cleaned and gutted
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1.5 tablespoons za'atar spice blend
- 4 cloves garlic cloves
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup (loosely packed) fresh flat-leaf parsley
- 2 tablespoons fresh mint
- 1 large lemon lemon, cut into wedges
Instructions
- 1
Pat both fish completely dry inside and out with paper towels. Dry skin is essential for achieving a crispy exterior on the grill. Make sure to blot inside the cavities thoroughly.
- 2
Peel and mince 4 garlic cloves finely using a knife or microplane. In a small bowl, combine the minced garlic with 4 tablespoons of extra-virgin olive oil and 3 tablespoons of fresh lemon juice. Stir in 1.5 tablespoons of za'atar, 1 teaspoon of kosher salt, and 0.5 teaspoon of freshly cracked black pepper.
- 3
Using a sharp knife, score the skin of each fish by making three diagonal cuts on each side, cutting about 1/4 inch deep. This helps the seasonings penetrate and allows the skin to crisp evenly.
- 4
Rub the za'atar oil mixture all over both fish, working it into the scores, the cavity, and both sides of the skin. Reserve any remaining marinade for drizzling. Let the fish sit at room temperature for 10 minutes to allow the flavors to infuse.
- 5
Roughly chop 0.25 cup of fresh flat-leaf parsley and tear 2 tablespoons of fresh mint into bite-sized pieces. Keep these separate for garnish — they'll be added just before serving.
- 6
Preheat your grill to high heat (you should be able to hold your hand 2 inches above the grates for only 2–3 seconds). If using charcoal, wait until the coals are glowing red with a thin layer of gray ash. If using gas, let it run for 5 minutes on high.
- 7
Oil the grill grates by folding a paper towel, dipping it in neutral oil, and rubbing it across the grates with tongs. This prevents sticking and helps develop a golden crust.
- 8
Place both fish on the hot grill, skin-side down. Do not move them — let them sit undisturbed for 4–5 minutes. You'll hear a strong sizzle and smell the aromatics charring. The skin should turn dark golden and crisp.
- 9
Using a wide fish spatula, carefully slide underneath each fish and flip gently. Cook the second side for 3–4 minutes. The fish is done when the flesh just begins to flake at the thickest part near the backbone and an instant-read thermometer inserted into the center reads 140–145°F.
- 10
Transfer each fish to a serving platter or individual plates. Drizzle with any remaining za'atar oil, scatter the chopped parsley and mint over the top, and serve immediately with lemon wedges on the side. Squeeze fresh lemon juice over the fish as you eat.
Tools you’ll need
- paper towels
- sharp knife
- small mixing bowl
- microplane (optional)
- grill or grill pan
- grill brush
- tongs
- wide fish spatula
- instant-read thermometer
- serving platter
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