Grilled Branzino Recipe

Inspired by Townhouse

Time50m

Serves2

Preserved Lemon Yogurt. Cauliflower. Currants. Herb Churri

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Ingredients

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1
Prepare the Branzino
Clean the branzino and score the skin on both sides. Rub with olive oil, salt, and black pepper. Let it marinate for about 15 minutes.
2
Grill the Fish
Preheat the grill to medium-high heat. Grill the branzino for about 5-7 minutes on each side, or until the flesh is opaque and flakes easily with a fork.
3
Roast the Cauliflower
Cut the cauliflower into florets. Toss with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until golden and tender.
4
Prepare the Currants
Soak the currants in warm water for about 10 minutes to plump them up. Drain and set aside.
5
Make the Herb Churri
Finely chop the fresh herbs and mix them with olive oil, salt, and pepper to create a chimichurri-style sauce.
6
Make the Preserved Lemon Yogurt
In a bowl, mix the Greek yogurt with finely chopped preserved lemon, minced garlic, lemon juice, and olive oil. Stir until well combined.
7
Serve
Plate the grilled branzino alongside roasted cauliflower, drizzled with herb churri, and topped with currants. Serve with preserved lemon yogurt on the side.