📝 About This Recipe
Transport your senses to the Amalfi Coast with this elegantly simple yet profoundly flavorful grilled whole branzino. The delicate, flaky white flesh of the sea bass is infused with the smoky essence of the grill and brightened by a zesty, hand-whisked Italian salmoriglio sauce. Cooking the fish whole on the bone ensures maximum moisture and a spectacular presentation that makes any dinner feel like a seaside celebration.
🥗 Ingredients
The Fish
- 2 pieces Whole Branzino (Mediterranean Sea Bass) (approx. 1 lb each, scaled and gutted with fins trimmed)
- 2 tablespoons Extra Virgin Olive Oil (high quality for brushing)
- 1 teaspoon Kosher Salt (plus more for seasoning the cavity)
- 1/2 teaspoon Freshly Ground Black Pepper
Aromatic Cavity Stuffing
- 1 Lemon (thinly sliced into rounds)
- 4 sprigs Fresh Rosemary
- 6 sprigs Fresh Thyme
- 4 cloves Garlic (smashed and peeled)
Salmoriglio Sauce & Garnish
- 1/3 cup Extra Virgin Olive Oil (cold-pressed)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Dried Oregano (Sicilian variety preferred)
- 1 tablespoon Capers (drained and roughly chopped)
- 1 pinch Red Pepper Flakes (optional for heat)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Remove the branzino from the refrigerator 20 minutes before cooking to take the chill off. Pat the fish extremely dry inside and out with paper towels; moisture is the enemy of crispy skin.
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2
Preheat your outdoor grill to medium-high heat (about 400°F-450°F). Ensure the grill grates are meticulously cleaned with a wire brush.
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3
Using a sharp knife, make 3 shallow diagonal slashes on both sides of each fish. This prevents the skin from bursting and allows heat to penetrate evenly.
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4
Season the internal cavity of each fish generously with salt, pepper, two lemon slices, two smashed garlic cloves, and half of the rosemary and thyme sprigs.
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5
Rub the exterior of the fish with 2 tablespoons of olive oil and season both sides with kosher salt and pepper.
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6
Prepare the Salmoriglio sauce: In a small bowl, whisk together the 1/3 cup olive oil, lemon juice, chopped parsley, dried oregano, capers, and red pepper flakes until emulsified. Set aside.
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7
Once the grill is hot, dip a folded paper towel in a little oil and use tongs to rub it over the grates to create a non-stick surface.
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8
Place the fish on the grill. Do not move them for at least 5-7 minutes. This allows the skin to sear and release naturally from the grates.
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9
Carefully flip the fish using a wide fish spatula. If the fish resists, give it another minute. The skin should be charred and crisp.
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10
Grill the second side for another 5-7 minutes. The fish is done when the flesh is opaque at the thickest part and registers an internal temperature of 135°F-140°F.
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11
Transfer the fish to a warm platter and let them rest for 3-5 minutes. This allows the juices to redistribute.
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12
Drizzle the Salmoriglio sauce generously over the grilled fish and serve immediately with fresh lemon wedges.
💡 Chef's Tips
Always pat the fish bone-dry before oiling; this is the secret to preventing sticking and achieving professional grill marks. If you are nervous about the fish sticking, you can use a hinged grilling basket specifically designed for whole fish. Use a high-smoke point oil for the grates (like grapeseed), but use high-quality Extra Virgin Olive Oil for the fish itself for flavor. Don't over-stuff the cavity; if it's too full, the fish won't cook evenly and the aromatics will fall out during the flip. To check for doneness without a thermometer, gently push the dorsal fin; if it pulls out easily, the fish is cooked through.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Assyrtiko wine to cut through the richness of the oil. Serve alongside grilled asparagus or blistered cherry tomatoes for a light, healthy meal. A side of buttery, lemon-herb roasted fingerling potatoes complements the flaky texture of the fish perfectly. For a true Mediterranean spread, include a side of crusty ciabatta bread to soak up the leftover Salmoriglio sauce. Finish the meal with a simple arugula salad dressed in a light balsamic vinaigrette.