Grilled Branzino Recipe

Prepare fish

Pat the branzino dry inside and out with paper towels. Season the cavities and both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt/pepper listed in ingredients for vegetables). Stuff each cavity with 2 thin garlic slices and 2 sprigs of thyme or parsley. Drizzle about 1/2 tablespoon olive oil over each fish and rub to coat. Slice the lemon into thin rounds and tuck 2–3 slices into each cavity.

Oil grill and preheat

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grates well: use a folded paper towel dipped in oil and tongs to rub the grates, or brush oil on the fish to reduce sticking.

Grill fish

Place the branzino on the hot grill. Grill for 4–6 minutes per side, depending on size and heat, until the skin is crisp and the flesh flakes easily with a fork and registers 125–130°F (52–54°C) for medium. Use a thin, wide spatula to carefully flip once halfway through cooking. Remove fish to a tray and let rest 3 minutes before serving.

Prepare vegetables

Cut zucchini and yellow squash lengthwise into 1/4–1/2-inch thick planks. Core and quarter the red bell pepper, removing seeds; cut into large pieces suitable for grilling. Peel and cut the red onion into 1/2-inch thick rings or wedges. Put vegetables in a bowl and toss with 2 tablespoons olive oil, 1 tsp kosher salt, and 1 tsp black pepper to coat evenly.

Grill vegetables

When grill is hot and branzino is ready, arrange vegetables on the grill in a single layer. Grill zucchini and squash 2–3 minutes per side until marked and tender. Grill peppers and onions 4–6 minutes, turning occasionally, until charred at edges and softened. Remove to a platter. If desired, squeeze a little reserved lemon over vegetables.

Make salsa verde

In a small food processor or by finely chopping, combine parsley, mint, capers, anchovy fillets (if using), and garlic. Pulse or mince until finely chopped. Add lemon juice, red wine vinegar and pulse. With the processor running, slowly drizzle in 1/2 cup olive oil until the sauce emulsifies to a loose, spoonable consistency. Season with 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust acid or salt as needed. Transfer to a bowl and refrigerate briefly if making ahead; bring to room temperature before serving.

Finish and serve

Arrange grilled vegetables on a serving platter and place rested branzino on top or alongside. Spoon 2–3 tablespoons salsa verde over each fish and pass remaining salsa on the side. Garnish with extra lemon wedges and additional parsley sprigs if desired.