Best for: A whole-fish showpiece that takes fifteen minutes and tastes like the coast.
On Italy’s coasts, a whole branzino grilled with lemon and herbs is the seafood order that needs nothing else. The skin crisps over high heat, the flesh stays delicate, and a drizzle of good olive oil at the table is the entire sauce.
Grill: Direct high heat; 450–500°F, in a grill basket or straight on well-oiled grates. Equipment: Grill, fish basket (recommended), wide spatula, tongs, instant-read thermometer.
Ingredients
Rest: 3 minutes. Total: 27 minutes.
Fish
- 2 whole branzino, about 1 lb each, scaled and gutted
- 2 tablespoons olive oil, plus more for serving
- 1 1/2 teaspoons fine table salt
- 1 teaspoon black pepper
Aromatics and serving
- 1 lemon, half sliced and half wedged
- 4 sprigs fresh parsley or thyme
- 2 garlic cloves, sliced
Directions
Pat the fish very dry inside and out. Rub with the olive oil, salt, and black pepper, and stuff the cavities with the lemon slices, herb sprigs, and garlic.
Heat the grill to 450–500°F. Oil the fish basket or the grates thoroughly — whole fish sticks on a dry grate.
Set the fish over direct heat and grill undisturbed for 6 to 7 minutes, until the skin is crisp and releases easily.
Flip once, carefully, and grill the second side for 5 to 7 minutes, until the flesh at the thickest part is opaque and reaches 145°F.
Rest the fish for 3 minutes on a warm platter.
Serve whole at the table with lemon wedges and a thread of your best olive oil over the top. Fillet by lifting the flesh off the bone in pieces.
Grilling tip: Dry skin and a ripping-hot, well-oiled grate are the whole anti-stick system — do not move the fish until the skin releases on its own.
