Whole Grilled Branzino Recipe

Prep fish

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.

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.

Serve immediately while hot.