Branzino Recipe

Preheat the grill to medium-high heat (about 400°F or 200°C).

Clean and scale the branzino if not already done. Rinse under cold water and pat dry with paper towels.

Drizzle olive oil over the branzino, then season the fish inside and out with salt and black pepper.

In a food processor, combine the parsley, cilantro, and garlic cloves. Pulse until finely chopped.

Add red wine vinegar, olive oil, red pepper flakes, salt, and black pepper to the mixture. Pulse again until well combined.

Taste and adjust seasoning if necessary. Set aside.

Place the branzino directly on the grill grates. Grill for about 6-8 minutes on one side.

Carefully flip the fish using a spatula or tongs. Grill for an additional 6-8 minutes on the other side, or until the fish is cooked through and flakes easily with a fork.

While the fish is grilling, slice the lemon in half.

Place the lemon halves, cut side down, on the grill for about 2-3 minutes until you see grill marks.

Remove the branzino from the grill and let it rest for a minute.

Serve the grilled branzino with a generous drizzle of chimichurri sauce on top and the grilled lemon halves on the side.