📝 About This Recipe
Transport your senses to the Amalfi Coast with this elegant, char-grilled whole branzino, a dish celebrated for its delicate white flesh and crispy, salt-kissed skin. By grilling the fish whole on the bone, we lock in incredible moisture and infuse the meat with the bright, aromatic essence of Meyer lemons and fresh Mediterranean herbs. It is a show-stopping centerpiece that embodies the simplicity and sophistication of coastal Italian outdoor cooking.
🥗 Ingredients
The Fish
- 2 pieces Whole Branzino (European Sea Bass) (about 1-1.25 lbs each, scaled and gutted with fins trimmed)
- 3 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Kosher Salt (more as needed for seasoning)
- 1 teaspoon Freshly Cracked Black Pepper (to taste)
Aromatics and Stuffing
- 1 piece Meyer Lemon (thinly sliced into rounds)
- 4 sprigs Fresh Rosemary (woody stems removed if very thick)
- 6 sprigs Fresh Thyme (left whole)
- 4 pieces Garlic Cloves (thinly sliced)
- 1 piece Shallot (peeled and sliced into thin rings)
Salmoriglio Garnish (Herb Oil)
- 1/4 cup Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Dried Oregano (Sicilian variety preferred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Capers (drained and roughly chopped)
- 1 pinch Red Chili Flakes (optional for subtle heat)
👨🍳 Instructions
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1
Remove the branzino from the refrigerator 20 minutes before cooking to take the chill off, ensuring even cooking throughout.
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2
Preheat your grill to medium-high heat (about 400-450°F). Ensure the grill grates are meticulously cleaned with a wire brush.
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3
Pat the fish extremely dry inside and out using paper towels. Moisture is the enemy of crispy skin and will cause the fish to stick to the grill.
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4
Using a sharp knife, make three shallow diagonal slashes on both sides of each fish, cutting just through the skin but not deep into the flesh.
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5
Rub the exterior and the cavity of the fish generously with olive oil, then season thoroughly with kosher salt and black pepper.
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6
Stuff the cavity of each fish with lemon slices, rosemary sprigs, thyme, sliced garlic, and shallots. Do not overstuff; the cavity should be able to close naturally.
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7
In a small bowl, whisk together the parsley, dried oregano, lemon juice, chopped capers, and a splash of olive oil to create the finishing herb oil.
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8
Once the grill is hot, soak a folded paper towel in vegetable oil and use tongs to wipe the grates, creating a non-stick surface.
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9
Place the fish on the grill. Let them cook undisturbed for 7-9 minutes. Do not attempt to move them until the skin is charred and naturally releases from the grate.
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10
Carefully flip the fish using a wide fish spatula. If it resists, give it another minute. Cook the second side for an additional 6-8 minutes.
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11
Check for doneness: the internal temperature at the thickest part should reach 135°F, and the flesh should be opaque and flake easily near the backbone.
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12
Carefully remove the fish from the grill and transfer to a warm serving platter. Let them rest for 3-5 minutes.
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13
Drizzle the fresh herb oil (Salmoriglio) over the top of the hot fish and serve immediately with extra lemon wedges.
💡 Chef's Tips
Ensure the fish is bone-dry before oiling; this is the secret to a 'shatter-crisp' skin. Don't be afraid of high heat; a hot grill sears the skin quickly, preventing the delicate meat from overcooking. Use a 'fish basket' if you are nervous about flipping the fish directly on the grates. Always oil the fish, not just the grill, to create a protective barrier that prevents sticking. If you can't find branzino, whole red snapper or sea bream (dorade) make excellent substitutes.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Sauvignon Blanc to cut through the richness of the oil. Serve alongside grilled asparagus or charred broccolini tossed in lemon and garlic. A side of roasted fingerling potatoes with flaky sea salt provides the perfect starchy contrast. Include a simple arugula salad with shaved parmesan and a light balsamic vinaigrette. Warm crusty ciabatta bread is essential for soaking up the herb-infused juices on the plate.