The Best Whole Grilled Branzino with Salsa Verde

If there is one thing you should treat yourself to this summer, it’s The Best Whole Grilled Branzino with Salsa Verde. There’s something incredibly empowering about cooking whole fish, as it seems so intimidating to many, but also, the tender mild flavor and texture makes for the perfect light summer dinner. Impress yourself and impress those at your table!

I find that so many people that I come across are completely intimidated by grilling fish. But I promise you that if you know a few basic steps in the technique of grilling fish (see Natalie’s tips below), it’s ridiculously easy! In fact, it’s just as easy as grilling a steak or a burger or a zucchini.

Promise.

And just think of the added swagger in your step when you bring those gorgeous grilled fish to your table. Your guests will be delighted and then you can share with them just how quick and easy it is!

And if you’re every looking for another fish recipe with equally simple (but different!) technique, try this Slow Roasted Salmon with Herb Sauce or this Slow Roasted Pistachio Pesto Crusted Salmon – you won’t believe the texture!

Recipe Ingredients

You’ll need the following ingredients to make this Whole Grilled Branzino with Salsa Verde:

Ingredient Notes & Substitutions

To find the branzino, I would recommend visiting your local fish market or seafood counter at a better grocery store to find the best quality fish . If you’re able, I would also highly recommend grabbing anything you can for the salsa verde at your local farmer’s market for maximum flavor.

Here are a few ingredient notes:

Branzino: Also known as Mediterranean sea bass or European sea bass, it is native to the coast of southern and western Europe, as well as North Africa. It is a thin tender white fish with mild flavor, making it very versatile. You can find it at fish markets and the seafood counters of higher quality supermarkets. As for a substitute, any white flaky fish would work – red snapper, black sea bass, flounder, trout, etc.

Capers: Providing salty briny flavor, capers are on the key ingredients in Italian salsa verde. There really is no substitute.

Anchovies: Another key ingredient in salsa verde, anchovies provide great depth of flavor. I call for four in this recipe, but you can dial that up or down according to your taste, or omit it altogether.

Breadcrumbs: These are sometimes included in salsa verde and sometimes not. I like the body they give to the herby sauce, but they are not necessary if choose to fore go them. You can use fresh bread or panko breadcrumbs.

Let’s Make Whole Grilled Branzino Together: STEP BY STEP

Steps 1, 2 & 3:

To make the salsa verde, start by chopping the basil, parsley and chives and place them into a bowl.

Next, add the zest and juice of a lemon.

Steps 4, 5 & 6:

Add to the salsa verde finely chopped garlic, capers, anchovies, salt and pepper.

Then, drizzle in the olive oil while whisking to combine.

Steps 7, 8 & 9:

Lastly, stir in the breadcrumbs and then set aside to let the flavors meld.

To start on the branzino, place it onto a sheet pan and zest a lemon in the corner of the pan. Add the salt and pepper to the lemon zest and mix well with your fingers.

Steps 10, 11 & 12:

Thinly slice half of the zested lemon, and cut the remaining half in half to make 2 wedges.

Sprinkle the cavity of the fish with the lemon-salt-pepper seasoning. Then place some of thin slices into the cavity of the fish.

Lastly, gently brush or rub the sides of the fish with a thin coating of olive oil and sprinkle generously with lemon-salt-pepper mixture.

Steps 13, 14 & 15:

Drizzle any remaining olive oil over the lemon wedges and then bring everything outside to grill.

Oil the grates of your grill and let the oil burn off (see note below in Natalie’s Tips).

Grill fish and lemon wedges over medium-high heat for 5 minutes. Flip, and cook for an additional 5 minutes. Remove to a serving platter and rest for 5 minutes.

Steps 16, 17 & 18:

Using your hands, gently open the fish to lay flat, and then carefully lift out the spine.

Squeeze grilled lemons over fish and drizzle salsa verde to serve.

Storage & Reheating

STORAGE: If you have leftovers, place them into an airtight container and store it in the refrigerator for up to 3 days.

REHEATING: Using the microwave is probably easiest and retains the most moisture – heat at 30 second intervals until warmed through. Alternatively, you can reheat it covered in a saute pan with a splash of water over medium heat until heated through.

Recipe