Grilled Branzino

Branzino, the European sea bass beloved across coastal Italy and Greece, is grilled whole here with lemon, garlic, and herbs stuffed into the cavity. The result is delicate, moist flesh with crisp, charred skin — a simple preparation that lets the fish's flavor shine.

By YumYum Editorial · Mediterranean

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 2

Ingredients

• 2 whole branzino (1-1.5 lbs each), scaled and gutted
• 4 tbsp olive oil
• 1 lemon, thinly sliced, plus 1 extra for serving
• 4 cloves garlic, thinly sliced
• 4 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat a grill to medium-high heat and oil the grates well.
2. Pat the branzino dry, inside and out, with paper towels.
3. Score each fish 3-4 times diagonally on both sides.
4. Season the cavities and exterior with salt and pepper.
5. Stuff each cavity with lemon slices, garlic, rosemary, and thyme.
6. Rub the outside of the fish with olive oil.
7. Grill 7-8 minutes per side, turning once, until the skin is crisp and the flesh flakes easily at the thickest part (internal temp 135-140°F).
8. Transfer to a platter, drizzle with olive oil, squeeze fresh lemon over the top, and garnish with parsley.