Herb-Stuffed Grilled Whole Branzino
A whole Mediterranean sea bass grilled to crispy-skinned perfection, its cavity packed with lemon slices, fresh oregano, and fennel fronds. The fish emerges from the flames with smoky, charred edges and impossibly moist flesh that flakes at the touch of a fork.
Ingredients
- 2 whole branzino (about 1.5 lbs each), scaled and gutted
- 1 lemon, thinly sliced into rounds
- 4 sprigs fresh oregano
- 4 sprigs fresh thyme
+ 9 more ingredients
Instructions
Preheat your grill to medium-high heat (about 400-450 degrees F). If using a grill pan, preheat it over medium-high for at least 5 minutes.
Score each fish with 3 diagonal slashes on both sides, cutting about 1/4 inch deep. This helps the fish cook evenly and lets the seasonings penetrate.
Rub each fish inside and out with olive oil (about 1 tablespoon per fish), then season generously with salt, pepper, dried oregano, and red pepper flakes.
Stuff each cavity with lemon slices, garlic slices, fresh oregano, thyme sprigs, and fennel fronds.
Oil the grill grates well to prevent sticking. Place the fish directly on the grill and cook without moving for 7-8 minutes until the skin is crispy and releases naturally.
Carefully flip the fish using two spatulas. Grill for another 6-7 minutes until the flesh is opaque and flakes easily when tested with a fork near the backbone.
Transfer to a serving platter. Drizzle with remaining olive oil, scatter capers and chopped parsley over the top, and serve with fresh lemon wedges and shaved fennel salad.
Nutrition Estimate
Per serving • Estimated by Blinner AI