Woodfire Grilled Branzino Recipe

Prepare the Fish

Clean and scale the branzino, making sure to remove the guts. Pat dry with paper towels.

Season the Fish

Drizzle olive oil over the branzino and season with salt, black pepper, and fresh herbs, both inside and outside the fish.

Prepare Cauliflower

Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and black pepper. Spread evenly on a baking sheet.

Roast

Roast in the preheated oven for 25-30 minutes, or until golden and tender, turning halfway through.

Cook Parsnips

Peel and chop the parsnips. Boil in salted water until tender, about 15-20 minutes.

Blend

Drain parsnips and blend with butter, heavy cream, and salt until smooth. Adjust seasoning to taste.

Sauté Garlic and Capers

In a skillet, melt butter over medium heat. Add minced garlic and capers, and sauté for 2-3 minutes until fragrant.

Finish Sauce

Stir in lemon juice and chopped parsley, cooking for an additional minute. Set aside.

Preheat Grill

Preheat a woodfire grill to medium-high heat.

Grill the Fish

Place the branzino on the grill and cook for about 5-7 minutes on each side, until the fish is cooked through and has nice grill marks.

Serve

On a plate, arrange a portion of parsnip puree, top with grilled branzino, and garnish with roasted cauliflower. Drizzle lemon caper sauce over the top.