Grilled Branzino Recipe

Cooking Instructions

1. 1

   Prepare the Branzino

   Clean and scale the branzino. Make diagonal cuts on both sides of the fish. Season the inside and outside with salt and black pepper. Stuff the cavity with lemon slices and a few capers.

2. 2

   Make the Olive-Caper Relish

   In a small bowl, mix together the remaining capers, olive oil, chopped parsley, and the juice of half a lemon. Set aside.

3. 3

   Roast the Tomatoes

   Preheat your oven to 400°F (200°C). Halve the cherry tomatoes and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 15-20 minutes until soft.

4. 4

   Cook the Fennel-Herbed Couscous

   While the tomatoes are roasting, thinly slice the fennel bulb and sauté it in a pan with a little olive oil until tender. Bring 1 cup of water to a boil, add the couscous, and remove from heat. Cover for 5 minutes, then fluff with a fork. Mix in the sautéed fennel and parsley.

5. 5

   Grill the Branzino

   Preheat the grill to medium-high heat. Grill the branzino for about 6-8 minutes on each side, or until the fish flakes easily with a fork.

6. 6

   Serve

   Plate the grilled branzino with a side of roasted tomatoes and fennel-herbed couscous. Drizzle the olive-caper relish over the fish and serve with lemon wedges.