Go Back
–+ servings
A white serving platter with arugula and whole grilled branzino and grilled lemons.

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!
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 914 kcal

Ingredients
  

  • 2 whole branzino
  • 1 lemon
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1/2 tsp black pepper

Salsa Verde

  • 1 cup parsley leaves (finely chopped)
  • 1/4 cup basil leaves (finely chopped)
  • 2 tbsp chives (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tbsp capers (chopped)
  • 4 anchovy filets (chopped)
  • 1 lemon (juice & zest)
  • 3/4 cup olive oil
  • 1/4 cup breadcrumbs (optional)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions
 

  • Make the salsa verde.  Combine all of the ingredients in a bowl and stir well to combine.  Set aside to let flavors come together.
  • Preheat grill to high.
  • When the grill is hot, oil grill grates (*see note below).
  • Prep the fish. Place the branzino on a sheet pan. Next to the fish, in a corner of the pan, zest the lemon and add to it the salt and pepper and mix it together.  Then, thinly slice half of the lemon and set those slices aside.  And with the remaining half of the lemon, cut it in half and set aside.
  • Take 1 tablespoon of the olive oil and drizzle it over the fish to make a light coating.  Using your hand or a pastry brush, spread the oil all over both sides of the fish.
  • Next, take the lemon zest-salt-pepper mixture and season the cavity and both outer sides of each fish.
  • Lastly, place a few of the lemon slices inside the cavity of each of the fish.
  • Use the remaining olive oil to spread over the cut sides of the remaining lemon wedges.
  • Grill the fish. Reduce the heat on your grill to medium high and add the fish and lemon wedges to the grill.  Cover and grill for 5 minutes.  Then, flip the fish, carefully using a fish spatula, and grill for a further 5 minutes.  Remove and let rest for 5 minutes.
  • With your hands, gently open the fish in half to lay it flat and gently lift out the spine.
  • Squeeze the grilled lemons over the fish and drizzle with salsa verde.  ENJOY!

💌 Save This Recipe

We'll email this post to you, so you can come back to it later!

I'll also send you other recipes I know you'll love. Unsubscribe at any time.

Notes

  • I always keep a deli container with avocado oil and a folded up dishcloth that I have sacrificed for the grilling season. After my grill is preheated and scraped clean, I pick up the folded dishcloth in the oil (by now all of the oil is absorbed into the cloth) with tongs and I brush the grill grates. I then close the lid and allow it to burn off and heat up to create that non-stick surface.

Nutrition

Calories: 914kcalCarbohydrates: 12gProtein: 83gFat: 59gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 38gCholesterol: 362mgSodium: 1884mgPotassium: 1361mgFiber: 3gSugar: 2gVitamin A: 1833IUVitamin C: 50mgCalcium: 132mgIron: 6mg
Tried this recipe?Let us know how it was!
QR Code linking back to recipe