Whole Grilled Branzino Recipe

Prepare fish

Rinse each cleaned branzino under cold water and pat very dry inside and out with paper towels. Score the skin on each side with 2 shallow diagonal slashes to help even cooking and allow flavors to penetrate.

Season

Rub the exterior and cavity of each fish with 1/2 tsp kosher salt and a light dusting of black pepper. Place a lemon half inside each cavity and brush the outside of the fish lightly with 1/2 tablespoon olive oil to prevent sticking.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 425–450°F / 220–230°C). Oil the grill grates well by brushing with oil or using an oiled folded paper towel held with tongs.

Grill

Place the branzino on the hot grill, skin side down. Grill undisturbed for 4–6 minutes until the skin is crisp and releases easily. Carefully flip using a thin spatula and grill an additional 3–5 minutes, until the flesh near the backbone is opaque and flakes easily and the internal temperature reaches 125–130°F (52–54°C) for moist, slightly rare center or up to 140°F (60°C) if you prefer well done.

Rest

Transfer the fish to a platter and loosely tent with foil. Let rest 4–5 minutes to allow juices to redistribute. Squeeze the grilled lemon halves over the fish just before serving.

Combine 1 cup pitted Castelvetrano olives, 2 tbsp rinsed capers, 2 tbsp chopped parsley, 1 tbsp lemon juice, 1 minced garlic clove and 2 tbsp extra-virgin olive oil in a food processor. Pulse 6–8 times until coarsely chopped but still textured (not a smooth paste). Scrape down the sides and taste, seasoning with 1 tsp freshly ground black pepper and additional salt only if needed (Castelvetrano olives and capers are often salty). Transfer to a bowl and let rest at room temperature while you finish the fish so flavors meld.

Whisk together 6 tbsp extra-virgin olive oil with 3 tbsp chopped fresh dill, 1 tbsp pink lemon zest and 1 tsp pink lemon juice. Season with 1 tsp sea salt flakes and a pinch of black pepper. Let sit 5–10 minutes to allow the dill to infuse the oil.

To serve: place each whole grilled branzino on a platter, spoon 1–2 tablespoons of castelvetrano tapenade alongside or on top of the fish as preferred, then drizzle 1–2 tablespoons of dilly oil over the fish and around the plate. Finish with an extra pinch of sea salt flakes and additional pink lemon zest or grilled lemon halves for color and brightness.