Branzino Recipe

Prepare brine

In a nonreactive container combine 1.5 liters cold water and 3 tbs coarse sea salt, stirring until dissolved. Add ice to chill. Submerge the cleaned whole branzino in the brine for 20 minutes to firm the flesh and season through. After brining, remove fish, rinse briefly under cold water, and pat dry inside and out with paper towels.

Make marinade

In a bowl whisk 4 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, chopped parsley, chopped oregano, 1 tsp freshly ground black pepper and 1 tsp kosher salt until combined.

Using a small sharp knife make 2–3 shallow diagonal slashes through the skin on each side of the fish. Rub the marinade all over the exterior and cavities of the branzino, making sure some mixture gets into the slashes and cavity. Let rest at room temperature for 15–20 minutes while you prepare the tomatoes and heat the grill/fire.

Prepare tomatoes

In a bowl combine the halved cherry tomatoes with 2 tbs olive oil, 1 tsp red wine vinegar, 1 very thinly sliced garlic clove, 2 tbs chopped basil, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently and let sit at room temperature to macerate while the fish rests and the grill heats (at least 15 minutes).

Combine 2 tbs coarse sea salt, chopped thyme, chopped rosemary, lemon zest and 1/2 tsp crushed garlic in a small bowl. Use a fork to blend so the oils and zest evenly coat the salt. Taste and adjust: herb salt should be aromatic and slightly salty; omit garlic in this garnish if a milder garlic presence is preferred.

Heat grill

Prepare a medium-high heat on a grill (ideal 425–500°F / 220–260°C). If using almond wood, build a steady almond wood fire until you have hot coals and a medium-high cooking temperature with moderate flames for flavor. Oil the grill grates well to prevent sticking.

Place the marinated branzino directly over the heat. Grill 4–6 minutes per side depending on thickness, turning once with a wide spatula or fish turner. Cook until skin is crisp, flesh flakes easily and internal temperature at the thickest part reads 125–130°F (52–54°C) for medium; allow carryover to finish. Total cook time will be ~8–12 minutes per fish.

During the last minute of grilling, brush the fish with 1 tbs olive oil and move briefly to the cooler side of the grill if necessary to avoid charring while finishing. Remove fish to a serving platter.

Spoon the marinated cherry tomatoes over and around the fish. Sprinkle the herb salt garnish lightly over the fish (to taste) and finish with lemon wedges. Serve immediately. Note: no sides included—order separately.