Nothing says simple summer dinner like a whole fish being grilled to tender, flaky perfection. We have whole grilled branzino drizzled with good olive oil, grilled for crispy skin, and stuffed with Tuscan flavors all done in just over 10 minutes.
Simple Whole Grilled Fish with Lemon and Fresh Herbs
Another hit for my STAT Grilling Series this season! But this one goes out to Lindsey, who asked to see more 'super fast dinners' on the blog this summer.
We are eating good this summer, Lindsey. I found branzino at Costco for less than $10 a fish (but let's keep that a secret between you and I, friend. I don't want them jacking up the prices!) and we whipped up the tastiest grilled fish I've had in such a long while.
This is a very, very simple recipe that only uses a handful of fresh ingredients. Herb stuffed fish with a little olive oil right on the grill and done in 10 minutes. Nothing is more summer than that.
If you've never grilled a whole fish, this post breaks down everything you need for perfectly grilled branzino: how to prep the grill, season the fish well, and end up with an amazing main (and not end up leaving all the skin on the grill!).
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What is Branzino?
Branzino is the Italian name for a flaky white fish that's also known as a European bass or Mediterranean sea bass, since it's found naturally in the Mediterranean Sea and eaten in Northern Africa and Southern Europe. Branzino is being farmed across the world, however, due to overfishing in the wild.
The flesh of the fish is tender and it has a mildly sweet flavor. It's delicious roasted, steamed, or grilled and often flavored with fresh lemon.
Ingredients
- Whole Branzino - this is a great medium-sized white flaky fish that loves to be cooked almost any way: steamed, roasted, grilled, etc. Flaky and a little sweet.
- Olive Oil - Don't use that fancy extra virgin one you got a tiny bottle of from that fancy store, that's more for like drizzling on salads and stuff.
- Lemon Slices - You could also just use lemon juice or zest if you don't want a big lemon flavor in your fish.
- Whole Garlic Cloves - give 'em a smash for more flavor, it breaks up the cells without risking burning like minced garlic.
- Parsley - you could also use fresh oregano or thyme as well!
- Kosher Salt and Black Pepper
How to Grill Branzino (with Video)
- Pat the outside of the fish dry with paper towels. Season the inside of each fish generously with salt and pepper, fresh herb and lemon slices so the fish is flavored inside and out.
- Brush the outside of the fish with olive oil and season both sides with salt and pepper as well. Make sure the fish is lubed up good, we don't want them to stick to the grill.
- Heat the grill to 350-375 degrees F, or medium heat. Get your grill tray or large fish basket and spray it down really well with some nonstick cooking spray. Place the fish tray/basket onto the grill and wait for it to come to temp.
- Grill the branzino for about five minutes per side. You a fish spatula to carefully flip the fish on the grill tray. This is much easier if you use a fish basket instead.
- Remove the fish from the grill when the skin is charred and slightly crisp and the eyes shrink up and become opaque.
Variations + Pro Tips
- Secure all the good stuff inside of the fish with toothpicks if you really packed the cavity of the fish (I do all the time!). Just remove the toothpicks before serving.
- My hubs prefers lime instead of lemons. I do like the difference in flavor!
- When you get fresh branzino from a fishmonger always look at the eyes. They should be clear, shiny, like it's looking at you. If it's getting dull or cloudy, it's not a fresh fish.
- If the fish is really fresh with all its guts, have the fishmonger at the store clean 'em out for you! Never be afraid to ask them for help.
- This recipe also works really well with a small red snapper!
- Clean and oil your grill grates before cooking! And NEVER use a metal grill brush!!!
What to Serve Grilled Branzino with
- Branzino is a mild fish that goes well with plenty of fresh ingredients. You can just have it with grilled vegetables like corn on the cob, potatoes, or summer squash, and serve with lemon wedges.
- A dry white wine also goes great with mild, white fish.
- Shred the meat over a Greek salad with a little lemon vinaigrette.
- Serve it with a caprese salad with cherry tomatoes. Ooh, and slice of a nice, crusty baguette!
Storage and Reheating
Store the fresh, uncooked branzino wrapped in the fridge for up to 2 days.
The branzino is best eaten right after it's cooked. If you have leftovers, shred the meat off the bones and eat with salad the next day!
Equipment You Need
- Paper Towels - you need a paper towel to dry off the fish before seasoning it.
- A Fish Spatula - you'll want a metal spatula that can withstand the heat of a grill. I really like the one I got from culinary school from Mercer, it's called a 'hell handle', made for high heat.
- A Sharp Knife - for slicing the skin of the fish and prepping your ingredients.
- A Fish Basket or Tray - you can use one that kind of traps the fish in it, which makes it so easy to flip. Or use a tray, which holds longer fish easier.
- A Grill - I use a gas grill, but this works for charcoal as well. And always use a grill thermometer!
FAQs
Yes, you can eat the skin on branzino as long as the fish has had its scales removed.
Branzino is very healthy! It's a lean fish with loads of fatty acids and vitamins.
More Seafood Recipes
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Grilled Whole Branzino Recipe with Lemon and Herbs
Equipment
- nonstick cooking spray this one is specifically for the free
Ingredients
- 3 whole branzino fish, scaled and gutted
- ⅓ cup olive oil
- kosher salt, as needed
- black pepper, freshly cracked, as needed
- 12 cloves whole garlic, peeled and smashed
- 1 cup fresh parsley, loosely chopped
- 1 lemon, cut into thin slices
Instructions
- Preheat your grill to medium heat (between 350 degrees F and 375 degrees F). Liberally coat your fish basket or tray with nonstick cooking spray and place it on the grill to get hot.
- Give the branzino a quick rinse under cool running water and rinse the inside and outside of the fish. Pat the fish dry with a paper towel.3 whole branzino fish
- Drizzle the olive oil over both sides of each fish, then generously season the insides and outsides with salt and pepper.â…“ cup olive oil, kosher salt, black pepper
- Stuff the cavities of the branzino with lemon slices, smashed garlic cloves, and parsley. If the branzino is large and fleshy, use a sharp knife to cut slices into the sides of the fish so the thicker parts cook evenly with the thinner parts.12 cloves whole garlic, 1 cup fresh parsley, 1 lemon
- Place the fish onto your hot grill tray/baskets and cook for five minutes. Use a fish spatula to carefully flip the fish and grill the other side for another five minutes. You're looking for cloudy eyes that have shrunken up and crispy skin!
- Remove the fish from the grill and serve on a platter with sides.
Recipe Notes
Pro Tips
- Yes, you can eat the skin!
- Secure all the good stuff inside of the fish with toothpicks if you really packed the cavity of the fish (I do all the time!). Just remove the toothpicks before serving.
- My hubs prefers lime instead of lemons. I do like the difference in flavor!
Buying Fresh Fish Tips
- If the fish is really fresh with all its guts, have the fishmonger at the store clean 'em out for you! Never be afraid to ask them for help.
- When you get fresh branzino from a fishmonger always look at the eyes. They should be clear, shiny, like it's looking at you. If it's getting dull or cloudy, it's not a fresh fish.
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