Grilled Branzino with Lemon and Herbs
- 2 whole Branzino (European sea bass), cleaned and scaled
- 2 lemons, thinly sliced
- 4-6 sprigs of fresh rosemary or thyme
- 4 cloves of garlic, thinly sliced
- Extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, for garnish
- Prepare the Grill:
- Preheat a grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
- Prepare the Branzino:
- Rinse the Branzino inside and out under cold running water. Pat them dry with paper towels.
- Season the inside and outside of each fish with salt and black pepper.
- Stuff the Fish:
- Place a few slices of lemon, garlic, and a sprig of fresh rosemary or thyme inside the cavity of each fish. This will infuse the fish with wonderful flavors as it grills.
- Drizzle with Olive Oil:
- Brush the outside of each fish generously with extra-virgin olive oil. This will help prevent sticking to the grill and give the fish a beautiful golden crust.
- Grill the Branzino:
- Place the Branzino on the preheated grill and cook for about 5-7 minutes per side, depending on the size of the fish. The skin should become crispy and the flesh should easily flake with a fork when done. Be gentle when flipping the fish to prevent it from falling apart.
- Check for Doneness:
- To check for doneness, you can insert a knife or fork into the thickest part of the fish near the spine. The flesh should be opaque and easily separate from the bone.
- Carefully remove the Branzino from the grill and transfer them to a serving platter.
- Garnish with fresh parsley and additional lemon slices.
- Serve hot with lemon wedges on the side.
- You can also grill the Branzino in a foil packet with the lemon, garlic, and herbs if you prefer a more steamed effect.
- Serve the grilled Branzino with a simple salad or roasted vegetables for a complete meal.
This grilled Branzino recipe captures the essence of Italian cuisine, allowing the delicate flavors of the fish to shine through with the added brightness of lemon and herbs. Buon appetito!