Grilled Branzino Recipe

Prepare fish

Rinse the branzino inside and out under cold water and pat dry thoroughly with paper towels. Make two diagonal 1/2-inch slashes on each side of each fish to help it cook evenly.

Season and stuff

Brush each fish inside and out with the 3 tbs extra-virgin olive oil. Season inside and out with the 2 tsp kosher salt and 1 tsp black pepper. Stuff each cavity with half of the lemon slices, 2 thyme sprigs, and half the sliced garlic (2 cloves per fish). Let rest at room temperature 20 minutes while you prepare the grill and vegetables.

Toss the asparagus and baby carrots with 2 tbs olive oil, 0.5 tsp sea salt and 0.25 tsp black pepper. Arrange on a tray or grill basket so they can be moved to the hot grill. If using charcoal, position coals for direct medium-high heat (approx. 400°F/200°C). If using gas, preheat to medium-high.

Grill vegetables first for 6–10 minutes, turning occasionally, until tender-crisp and nicely charred. Use a grill basket or skewers for smaller pieces. Remove from heat and keep warm. Squeeze the optional 1/2 lemon over the vegetables just before serving.

Oil the grill grates well (use a high-heat oil or brush with oil on a folded paper towel held with tongs) to prevent sticking. Place the stuffed branzino directly over medium-high heat. Grill 5–6 minutes per side (for 10–12 minute total for 12–14 oz fish; adjust time for size) until skin is crisp, flesh is opaque and flakes easily, and internal temperature near the thickest part reaches 60°C (140°F). If skin starts to stick, let it sear for another 30–60 seconds before attempting to flip. Use a wide spatula to turn gently.

After the final flip, move fish to a cooler part of the grill or reduce heat and close lid for 1–2 minutes to ensure cooked through without burning skin.

While the fish rests, make the brown butter lemon jus. In a small saucepan over medium heat, add the 6 tbs unsalted butter. Swirl and melt the butter, then continue cooking until it foams and the milk solids turn a deep golden brown and smell nutty (about 3–5 minutes). Watch closely to prevent burning; remove from heat as soon as it reaches a rich brown.

Return the pan to low heat, add the finely minced shallot and sauté for 30–45 seconds until softened but not browned. Deglaze with the 60 ml dry white wine, scraping up any browned bits. Let the wine reduce by about half (2–3 minutes). Add the 60 ml stock and simmer 1–2 minutes to slightly reduce.

Remove from heat and whisk in the 3 tbs fresh lemon juice. Stir in the 1 tsp chopped capers and 1 tbs chopped parsley. Season with 0.5 tsp kosher salt and 0.25 tsp black pepper to taste. If the sauce thickened too much while cooling, warm very gently and whisk in 1–2 tbs warm stock or water to reach a silky consistency.

Keep warm until plating. The browned butter solids will give the jus a nutty aroma that complements the grilled fish.

Transfer each grilled branzino to a warmed serving platter or individual plates. Spoon 2–3 tbs of the warm brown butter lemon jus over each fish, letting some run onto the plate.

Arrange a portion of the grilled market vegetables alongside each fish. Garnish with 1 tbs microgreens or chopped parsley per plate and a lemon wedge. Serve immediately, passing extra jus at the table.