Whole Grilled Branzino Recipe

Prepare fish

Rinse the branzino under cold water and pat completely dry inside and out with paper towels. Score the skin once or twice on each side with a shallow 1/4-inch diagonal cut (do not cut into the flesh deeply). This helps even cooking and prevents curling.

Season both cavities and both sides of each fish evenly with 1 teaspoon salt and 1/2 teaspoon black pepper per fish (total 2 tsp salt and 1 tsp pepper for 2 fish). Rub 2 tablespoons olive oil over each fish, inside the cavity and across the skin, to help prevent sticking to the grill and to promote browning.

Stuff each fish cavity with half of the sliced lemon, two smashed garlic cloves, two thyme sprigs, and 1 tablespoon chopped parsley. Tuck the herbs and lemon gently so the cavity is filled but not overstuffed (overstuffing can prevent even heat circulation).

Heat grill

Preheat a gas or charcoal grill to medium-high heat, about 425–475°F (220–245°C). Clean and oil the grill grates well: fold a paper towel, dip in oil, and using tongs rub the grates to create a slick surface.

If using a fish basket or aluminum foil: lightly oil the basket or make a foil 'tray' with vents to allow smoke contact. This step is optional but helps prevent sticking or breakage when flipping.

Place the fish directly over direct heat. Grill the branzino skin-side down first. Cook with the lid closed for 4–6 minutes until the skin is browned and releases easily from the grate. Resist the urge to flip early; a properly preheated grate will release the fish when ready.

Using a wide spatula (and tongs to steady if needed), flip each fish gently and continue grilling with the lid closed for another 3–5 minutes, until the flesh is opaque and flakes easily with a fork. Total cook time will be about 8–11 minutes depending on fish size (aim for an internal temperature of 135–140°F / 57–60°C at the thickest part).

If the skin is charring too quickly, move the fish to a cooler part of the grill or raise the grate to finish cooking indirectly for the remaining time.

Remove the fish from the grill and transfer to a warm platter. Drizzle about 1/2 tablespoon olive oil over each fish (total 1 tablespoon) and sprinkle with flaky sea salt to taste (about 1/4 teaspoon per fish).

Let rest 2 minutes, then garnish with remaining chopped parsley or microgreens and serve with lemon halves or wedges for squeezing. To serve, slide a spatula under the skin to lift it away slightly and use a fork to flake from the backbone, serving whole or portioned as preferred.