Grilled Whole Branzino With Lemon And Garlic
This recipe showcases the light and delicate flavors of whole branzino, seasoned with lemon, garlic, and thyme before being grilled to crispy perfection. A perfect dish to enjoy with grilled fennel, tomatoes, and smashed potatoes, this meal is sure to impress your guests with its fresh Mediterranean flavors.
— Constant Cookbook
Ingredients
- 2 whole branzino, each 1 to 1 1/2 lb., scaled, cleaned and fins
- removed
- Kosher salt and freshly ground pepper, to taste
- 1/2 lemon, thinly sliced
- 1 garlic clove, thinly sliced
- 2 small fresh thyme sprigs
- 1 1/2 Tbs. olive oil
- Grilled fennel and tomatoes on the vine for serving (see related
- recipe at left)
- Grilled smashed potatoes with lemon-oregano vinaigrette (see related recipe at left)
Instructions
- Prepare a medium-hot fire in a grill.
- Season each fish cavity with salt and pepper. Place the lemon slices, garlic slices and 1 thyme sprig inside each cavity. Drizzle the outside of the fish with the olive oil, and season with salt and pepper. Place the fish in separate fish baskets and close the latch.
- Place the fish baskets on the grill. Cook, turning once, until the skin is crispy and the fish is cooked through, 4 to 6 minutes per side. Unlatch the baskets and transfer the fish to a platter. Serve with grilled fennel, tomatoes and smashed potatoes. Serves 2 to 4.
- Williams-Sonoma Kitchen
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