Whole Grilled Branzino

with Salsa Verde

Natalie Marble

I’m Natalie and I’m a professional chef and recipe developer.  I love nothing more than to create seasonal, well-tested, elevated everyday recipes.

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INGREDIENTS

Chop the parsley, basil and chives and place them into a bowl.

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Prep the Salsa Verde

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Zest and juice the lemon and add it to the finely chopped herbs in the bowl.

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Zest and Juice

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Finely chopped the garlic, capers and anchovies and add them to the rest of the ingredients.

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Garlic, Capers & Anchovies

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Next, drizzle in the olive oil while whisking and then stir in the breadcrumbs.  Set it aside to let the flavors meld.

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Add the Olive Oil

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Place the fish onto a sheet pan and zest a lemon into the corner of the pan.

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Prep the Branzino

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Next, add the kosher salt and black pepper to the zest and mix it around with your fingers to combine.

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Add the Seasoning

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Season the cavity of the fish with the lemon-salt-pepper mixture.

Season the Cavity

To the cavity, add lemon slices to season the fish as it cooks, and then season the outsides of the fish with olive oil and more of the lemon-salt-pepper seasoning.

Add Lemon Slices

Grill the fish and lemon wedges over medium-high heat for five minutes.  Flip once and grill for another five minutes.

Grill the Fish

Using your hand, gently open the fish from the center to lay it flat.

Open the Fish

When the fish is flat, you can gently and easily remove the spine.

Remove the Bones

Squeeze grilled lemons on top and drizzle with salsa verde.  ENJOY!

Finish & Serve

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