Branzino Recipe
Grilled herbs de Provence marinated whole branzino, chopped dill, salsa verde, watercress, fresh lemon & herb oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Branzino & Marinade
Salsa Verde
Herb Oil & Finish
Optional / For Serving
Method
Branzino & Marinade
- 1
Prepare fish
Pat the branzino dry inside and out with paper towels. Make 2 shallow diagonal slashes on each side of the fish to allow marinade to penetrate. Season cavity and slashes lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- 2
Mix marinade
In a bowl combine 4 tbs olive oil, 2 tbs fresh lemon juice, 2 tsp herbes de Provence, 2 minced garlic cloves, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk until emulsified.
- 3
- 4
Preheat grill
When ready to cook, preheat grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates well to prevent sticking.
- 5
Grill fish
Oil the fish lightly or oil the grill grates. Place each branzino directly over the heat. Grill 5–7 minutes with lid closed until skin is nicely charred and the fish releases easily from the grate. Flip carefully using a wide spatula or two spatulas and grill another 4–6 minutes until the flesh at the thickest part is opaque and flakes with a fork (internal temperature about 135–140°F / 57–60°C). Total cook time ~10–13 minutes depending on thickness.
- 6
Rest
Transfer grilled branzino to a platter and let rest 3–4 minutes so juices redistribute.
Salsa Verde
- 7
Make salsa verde
While the fish rests (or ahead of grilling), combine 1 cup packed parsley, 3 tbs chopped dill, 1 tbs rinsed capers, 1 tbs finely minced shallot, 1 minced garlic clove, 1 tsp red wine vinegar, 1 tsp lemon zest, 1 tsp kosher salt, and 1/2 tsp black pepper in a bowl. Whisk in 4 tbs extra-virgin olive oil until a loose, slightly chunky sauce forms. Taste and adjust salt, acidity, or oil. Keep at room temperature.
Herb Oil & Finish
- 8
Make lemon herb oil
In a small bowl combine 6 tbs extra-virgin olive oil, 2 tbs finely chopped dill, 1 tsp chopped thyme, and juice of 1/2 lemon. Whisk and season lightly with a pinch of salt and pepper. This will be drizzled over the fish.
- 9
Assemble and serve
Arrange a bed of 2 cups watercress on a serving platter or on individual plates. Place each rested branzino on the watercress. Spoon 2–3 tbs salsa verde over each fish, then drizzle 1–2 tbs lemon herb oil across the top. Finish with flaky sea salt and additional cracked pepper to taste. Serve immediately with lemon wedges.