Grilled Branzino Recipe

Blend

In a food processor combine parsley, cilantro, garlic, cumin, smoked paprika, red pepper flakes (if using), lemon juice, red wine vinegar, sea salt and black pepper. Pulse until finely chopped.

With the processor running, slowly drizzle in 6 tbs extra-virgin olive oil until emulsified into a loose, spoonable sauce. Taste and adjust salt, lemon or vinegar. Set aside at room temperature for up to 2 hours or refrigerate for up to 24 hours (bring to room temp before using).

Preheat broiler to high or prepare a hot grill. Place whole red bell peppers on a foil-lined sheet pan and broil or char on the grill, turning occasionally, until skin is blackened and blistered on all sides, about 10–15 minutes.

Transfer peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. This loosens skin for peeling.

Peel off charred skin, remove stems and seeds, and slice peppers into 1/2-inch strips. Toss with 1 tbs olive oil, 1 tsp vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Set aside at room temperature.

Heat 1 tbs olive oil in a small skillet over medium heat. Add finely chopped shallot and cook until soft and translucent, about 3 minutes.

Add minced garlic and cook for 30–45 seconds until fragrant. Add drained beans, lemon zest, lemon juice, chopped oregano or parsley, 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring gently, until beans are warmed through, about 3–4 minutes.

Adjust seasoning to taste and remove from heat. Keep warm or reheat briefly before serving.

Pat branzino fillets dry with paper towels. Score skin lightly (1–2 shallow diagonal cuts) every 1–1.5 inches to help release and ensure even cooking.

Brush both sides and the flesh lightly with 2 tbs olive oil. Season flesh side and skin side with total 1 tsp sea salt and 1 tsp black pepper (divide evenly).

Preheat grill to medium-high (about 425–475°F / 220–245°C). If using a grill pan or cast-iron skillet, heat it over medium-high on the stove and lightly oil the surface.

Place skin-side down on the hot grill or pan. Press gently with a spatula for the first 20–30 seconds to ensure full contact. Grill skin-side down, covered if possible, for 4–6 minutes depending on thickness. The skin should be crisp and the flesh opaque about two-thirds of the way up.

Flip carefully and grill flesh-side for 1–2 minutes more until just cooked through (internal temp 135–140°F / 57–60°C). Avoid overcooking — fish should be moist and flake easily.

Transfer fillets to a warm plate and let rest 1–2 minutes.

Spread a spoonful (about 1–2 tbs) of chermoula onto each serving plate as a base.

Spoon warmed gigante beans onto the chermoula, arrange a portion of roasted pepper strips alongside.

Place grilled branzino fillet on top. Spoon an additional 1 tbs chermoula over each fillet, garnish with extra chopped parsley if desired and serve with lemon wedges for squeezing.

Serve immediately so fish stays crisp; total plating per plate: ~1/2 cup beans, 3–4 pepper strips, 1 fillet, 2–3 tbs total chermoula.