Lemon Oregano Caper Sauce, Creamy Polenta, Braised Collards with Pancetta

Pat the branzino dry inside and out with paper towels. Score the skin on each side with 2 shallow diagonal cuts to help cooking and seasoning absorption.

Prep fish

Season inside cavity and exterior lightly with 1 tsp kosher salt and 0.5 tsp black pepper split between fish (adjust to taste). Stuff each cavity with a few lemon slices (about 4–6 per fish), 1 tablespoon fresh oregano leaves and 1–2 slices of garlic.

Brush both sides of the fish with 1 tablespoon olive oil per fish to prevent sticking and to encourage browning.

Preheat a grill to medium-high (about 425°F / 220°C). Oil the grates well. Grill the fish skin-side down for 4–6 minutes without moving to develop grill marks and to prevent tearing. Flip carefully using a wide spatula and grill for another 3–5 minutes, or until the thickest part of the fillet registers 125–130°F (51–54°C) and flesh flakes easily. Total cook time will be ~8–11 minutes depending on size (average 12–14 oz branzino).

Transfer to a platter, tent loosely with foil and rest for 3–4 minutes while you finish sauces and sides.

While the fish grills, combine 4 tbs extra-virgin olive oil, 3 tbs lemon juice, 2 tbs capers (rinsed), 2 tsp chopped oregano, 2 tsp chopped parsley, 1 tbsp minced shallot, 1 tsp lemon zest, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl.

Whisk vigorously to emulsify. Taste and adjust acidity/salt — add up to 1 tbs more olive oil or 1 tsp sugar if it's too bright. Keep at room temperature; spoon over the rested branzino just before serving.

Bring 4 cups water or stock to a rolling simmer in a medium saucepan. Gradually whisk in 1 cup coarse polenta in a steady stream to prevent lumps.

Reduce heat to low and cook, stirring frequently with a wooden spoon, until thickened and the grains are tender — about 20–25 minutes for coarse polenta. If polenta becomes too thick, add up to 1/2 cup additional hot water or stock to reach a creamy consistency.

Remove from heat and stir in 2 tbs unsalted butter, 1/2 cup grated Parmesan, 1/2 cup milk or cream, 1 tsp salt and 1/4 tsp black pepper. Adjust seasoning. Keep warm, covered, until ready to plate.

Heat a large sauté pan over medium heat. Add 4 oz diced pancetta and cook, stirring occasionally, until fat renders and pancetta is lightly crisp, about 5–7 minutes. If pan gets very dry, add 1 tbs olive oil.

Add 1/2 small diced onion and sauté in the pancetta fat until softened and translucent, about 4 minutes. Add 2 minced garlic cloves and cook 30–60 seconds until fragrant.

Add the thinly sliced collard greens (1 lb) in batches, wilting each batch before adding more. Pour in 1/2 cup stock, cover the pan, and reduce heat to medium-low. Braise until collards are tender, 10–15 minutes.

Uncover, stir in 1 tbs red wine vinegar, 1/4 tsp crushed red pepper (optional), 1/2 tsp salt and 1/4 tsp black pepper. Cook uncovered 1–2 minutes to marry flavors and reduce excess liquid. Taste and adjust seasoning.

Spoon a bed of creamy polenta onto each warmed plate (about 1 cup polenta per serving).

Nestle a portion of braised collards alongside the polenta (about 3/4 cup per plate).

Place one whole grilled branzino across the polenta and collards. Spoon 1–2 tablespoons of the lemon-oregano caper sauce over the fish, drizzle a teaspoon of extra-virgin olive oil, and garnish with fresh oregano sprigs and a lemon wedge.

whole branzino (cleaned, gutted, scaled)

olive oil

kosher salt

black pepper (freshly ground)

lemon (thinly sliced)

fresh oregano leaves

garlic (thinly sliced)

extra-virgin olive oil

fresh lemon juice

capers (rinsed and drained)

fresh oregano (finely chopped)

fresh parsley (finely chopped)

shallot (minced)

lemon zest

red pepper flakes

salt

black pepper

water or low-sodium chicken stock

coarse yellow cornmeal (polenta)

unsalted butter

parmesan cheese (finely grated)

whole milk or cream

pancetta (diced)

yellow onion (small, diced)

garlic (minced)

collard greens (stems removed, leaves thinly sliced)

chicken or vegetable stock

red wine vinegar

crushed red pepper (optional)

extra-virgin olive oil (for finishing)

lemon wedges

fresh oregano sprigs

Whole Grilled Branzino

Make Whole Grilled Branzino Recipe in just 1h 5m. Lemon Oregano Caper Sauce, Creamy Polenta, Braised Collards with Pancetta

Whole Grilled Branzino Recipe

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