Whole Grilled Branzino
Author's Notes: Grilling a whole fish can be intimidating, but as long as you let the fish do its thing on the grill and don't mess with it until it's ready to be turned, you'll have a crispy-skinned, gently cooked fish. A beautiful centerpiece for a dinner party. (Adapted from Alison Roman's Dining In)
Whole Grilled Branzino Print Recipe
- 1 branzino, cleaned
- 1 lemon, sliced
- 1 bunch parsley
- salt & pepper
- LeRoux Olive Oil
- Heat a heavy cast iron pan on a hot grill.
- Rinse the branzino and pat dry with paper towels.
- Drizzle the outside of the fish with olive oil, and sprinkle with salt and pepper.
- Place the lemon slices in the cavity of the fish, and stuff with a few sprigs of fresh parsley.
- Place the fish on the hot grill pan. Grill on one side until skin is crispy and fish is flaky and opaque. Depending on the size of the fish, this can take from 8-15 minutes.
- Using a fish spatula, gently roll the fish over. Grill for another 10 minutes or so, until the skin is crispy on the other side and a small knife inserted into a thick part of the fish slides in easily.
- Remove pan from the grill and transfer the fish to a serving platter.
- Serve with a fresh herby salad and a side of wild rice.
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