Lemon and Herb Grilled Branzino
A whole branzino asks very little of the cook and gives back a great deal. The skin crisps over the fire, the flesh stays sweet, and a slick of good oil with lemon is all the sauce it needs. Stuff the cavity with herbs and let the smoke do the rest.
Ingredients
- 2 whole branzino, about 400g each, scaled and gutted
- 3 tablespoons extra-virgin olive oil, plus more for the grill
- 1 lemon, half sliced thin and half reserved for juice
- A small bunch of flat-leaf parsley
- A few sprigs of fresh oregano
- 2 cloves garlic, lightly smashed
- Sea salt, to taste
- Freshly ground black pepper, to taste
Method
- Heat a grill to medium-high and oil the grates well. Pat the fish completely dry, inside and out.
- Season the cavities with salt and pepper, then tuck in the lemon slices, parsley, oregano, and smashed garlic.
- Rub the skin with olive oil and season the outside generously. Lay the fish on the grill and leave it undisturbed for 5 to 6 minutes, until the skin lifts cleanly.
- Turn carefully and grill the second side for another 5 minutes, until the flesh near the spine is opaque.
- Transfer to a platter, squeeze over the reserved lemon, and finish with a thread of olive oil. Rest for two minutes before serving.