Grilled Branzino Recipe

Prepare fish

Rinse the branzino under cold water and pat dry thoroughly inside and out with paper towels. Using a sharp knife or kitchen shears, make 2 shallow diagonal slashes (about 1/2-inch deep) on each side of the fish to help it cook evenly and absorb seasoning.

Season exterior

Season the cavities and both sides of each fish evenly with kosher salt (about 1 tsp per fish) and freshly ground black pepper. Brush the outside and inside cavity lightly with 1/2 tablespoon of extra-virgin olive oil per fish to help prevent sticking to the grill.

Fill cavity

Divide the garlic slices, parsley, thyme sprigs and lemon slices between the two fish. Place them inside each cavity and a few slices under the skin where possible (gently loosen skin at the head end and slide slices under for extra flavor).

Let rest

Let the stuffed, oiled fish sit at room temperature for 10–15 minutes while you prepare the grill. This helps the fish come closer to ambient temperature for more even cooking.

Preheat grill

Preheat a gas or charcoal grill to medium-high, aiming for a surface temperature of 400–450°F (200–230°C). Clean and oil the grates well to prevent sticking: use a folded paper towel dipped in oil and tongs to coat the grates.

Oil and place fish

Brush the fish again lightly with olive oil (about 1/2 tbs per fish) right before grilling. Place the fish on the hottest part of the grill at a diagonal to the grates, skin-side down. If using a fish basket or a well-oiled plank, follow those instructions; otherwise grill directly on the grates.

Grill

Grill the branzino for 4–6 minutes without moving it to develop grill marks and prevent tearing. After 4–6 minutes, carefully flip the fish using two spatulas or tongs and a spatula to support the body. Grill the other side for another 3–5 minutes until the flesh is opaque and flakes easily with a fork and the internal temperature at the thickest part reads 125–135°F (52–57°C) for moist, just-cooked fish. Total cooking time should be about 8–12 minutes depending on size (approximately 1–1.25 lb fish).

Rest and finish

Transfer the grilled branzino to a platter and let rest for 3–4 minutes. Drizzle with the remaining 1 tablespoon extra-virgin olive oil, sprinkle coarse sea salt or flaky salt lightly, and serve with lemon wedges.