Description
This classic Mediterranean branzino recipe captures the essence of coastal dining. The dish combines traditional herbs and seasonings that enhance the fish’s natural flavors.
This grilling method turns fresh branzino into a restaurant-quality masterpiece. The fish develops a perfectly crispy skin while the meat stays tender and flaky. Fresh citrus and aromatic herbs improve the natural flavors of this elegant dish.
Ingredients
Scale
- 2 branzino (1-1.5 pounds each), cleaned and scaled
- ¼ cup olive oil
- 4 garlic cloves, crushed
- 1 lemon – half sliced, half for juicing
- Fresh herbs (parsley, dill, thyme)
- Kosher salt and black pepper
- ½ red onion cut into thin slices
Instructions
- Take your branzino and pat it dry, then cut 3 diagonal slits on each side.
- The fish needs thorough seasoning with salt and pepper, both inside and out.
- Fill the fish’s cavity with fresh lemon slices, aromatic herbs, and garlic.
- A generous coating of olive oil should cover both sides of the fish.
- Your grill should reach a high temperature (450-500°F).
- Place the branzino on well-oiled grates and let it cook 6-8 minutes on each side.
- The fish is ready at the time its eyes turn white and the skin develops a nice char.
- Let the cooked fish rest 5 minutes before you serve it.
Notes
Ask your fishmonger to scale and clean the fish
Secure herbs and lemon inside the fish with toothpicks
The fish cooks perfectly at 145°F and flakes with ease
Let the fish release naturally from the grill before moving it
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Grilled