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Grilled Branzino

Life At The Table Grilled Branzino with Mediterranean Gremolata. A whole grilled branzino on a white plate garnished with kalamata olives, capers, lemon juice olive oil, and blistered grape tomatoes on a white plate sitting on a wooden table.
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Grilled branzino is easy, beautiful, and delicious topped with a vibrant Mediterranean gremolata of kalamata olives, capers, and lemon zest.

Ingredients

Scale
  • 1 whole branzino per person, gutted, scaled with fins removed
  • 4 (or more) parsley sprigs
  • 3–4 garlic cloves, smashed
  • 3–4 lemon slices
  • kosher salt
  • olive oil

Gremolata (per fish)

  • 3 tablespoons kalamata olives, chopped
  • 1 teaspoon capers
  • zest from 1 lemon
  • olive oil

Garnish (per fish)

  • 3 grape tomatoes, blistered in a dry cast iron skillet
  • 1 tablespoon parsley, chopped
  • fresh lemon juice
  • olive oil

Instructions

Grilled Branzino

  1. Rinse the branzino under cold water and pat dry with paper towels.
  2. Drizzle the branzino with olive oil and use your hands to distribute it evenly over the skin of the fish.
  3. Season the inside of the fish’s cavity with kosher salt.
  4. Stuff the cavity with the parsley, smashed garlic, and lemon slices.
  5. Place the branzino on a grill preheated to 500˚F-550˚F.
  6. Grill for about 7 minutes on each side.

Gremolata

  1. Mix together the chopped olives, capers, and lemon zest.
  2. Drizzle in some olive oil to give the mixture some moisture.

Assembly

  1. Remove the branzino from the grill to a plate.
  2. Pour the gremolata over the top of the fish.
  3. Scatter the blistered tomatoes around the fish.
  4. Top with the chopped parsley, an additional drizzle of of olive oil, and a squeeze of fresh lemon juice.

Notes

  • Other whole fish options instead of branzino: trout, ruby red trout, snapper, and salmon.

Find it online: https://lifeatthetable.com/grilled-branzino-with-mediterranean-gremolata/

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