My Grilled Branzino brings the flavors of the Mediterranean to the outdoor grill, enhancing the tender flesh of this whole fish with a smoky char. Stuffed with fresh herbs, lemon slices, and a little olive oil, it delivers crispy skin and fresh flavors in a simple recipe that’s light, elegant, and perfect for grilling season.
Grilled branzino is a Mediterranean classic that highlights the natural sweetness of this flaky white fish. Known by its Italian name, loup de mer, this European sea bass is prized for its mild flavor and tender flesh, making it an ideal choice for grilling. Cooking it over medium-high heat on well-oiled grill grates creates beautifully crispy skin while keeping the inside moist and delicate.
The key to this fantastic recipe is simplicity—fresh branzino is stuffed with fresh herbs, lemon slices, and just a little olive oil to enhance its fresh flavors. The result is a whole grilled branzino with a perfect balance of smoky char and bright citrus notes. Serve it on a serving platter with lemon wedges and a side of Greek salad for an effortless yet elegant meal.
Looking for more? Try my Italian Poached Fish. Or for more grilling recipes, try my Grilled Lamb Chops, Grilled New York Steak, or Grilled Chicken Spiedini.
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🌟 Why You'll Love this Recipe
- Big Flavor, Minimal Effort – Fresh herbs, lemon slices, and a little olive oil enhance the mild, sweet flesh, while grilling creates crispy skin and smoky depth.
- Healthy & Light – This Mediterranean sea bass is packed with fatty acids and protein, making it a fresh, nutritious meal.
- Less Mess – Grilling a whole fish means no extra pans—just prep, grill, and enjoy with easy cleanup!
🥘 Ingredients
- Whole Branzino Fish – The star of this dish! This Mediterranean sea bass has a mild flavor and tender flesh that becomes perfectly flaky when grilled. Leaving the head and tail on enhances moisture and presentation.
- Kosher Salt & Black Pepper – Simple seasonings that enhance the natural sweetness of the fish while complementing the smoky char from the grill grates.
- Fresh Lemon Slices – Stuffed inside the cavity of the fish, they infuse bright, citrusy flavor while grilling. Extra lemon wedges on the side add a fresh finishing touch.
- Fresh Herbs (Thyme & Bay Leaf) – These aromatic ingredients add earthy depth to the fish as it cooks, balancing the fresh flavors of the lemon.
- Little Olive Oil – Helps crisp up the skin while preventing the fish from sticking to the grill. It also enhances the rich, natural oils of the whole branzino fish.
- Fresh Parsley (For Serving) – A final sprinkle of fresh herbs brings a pop of color and freshness to this simple recipe.
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare the fish: Pat the whole branzino fish dry with paper towels to remove excess moisture. This helps achieve crispy skin on the grill.
Season the cavity: Sprinkle kosher salt and black pepper inside the cavity of the fish. Stuff it with fresh thyme, a bay leaf, and a few fresh lemon slices for bright, aromatic flavor.
Coat with olive oil: Lightly brush the outside of the fish with a little olive oil to help prevent sticking and enhance the crispy texture of the skin.
Preheat the grill: Heat an outdoor grill or grill pan to medium-high heat. Make sure the grill grates are clean and well-oiled to prevent the fish from sticking.
Grill the branzino: Place the fish directly on the grates of your grill and cook for about 7 minutes per side, flipping carefully with a metal fish spatula. The skin should be golden and crisp, and the thickest part of the flesh should be opaque.
Serve and enjoy: Transfer the whole grilled branzino to a serving platter, garnish with fresh parsley, and serve with extra lemon wedges for a burst of fresh flavor.
👩🏼🍳 Chef's Tips
- Let the whole branzino fish come to room temperature before grilling—this helps it cook evenly and prevents the skin from sticking to the grill grates, giving you that perfect crispy skin.
🍴 Serving Suggestions
- Greek Salad – A fresh mix of cherry tomatoes, red onion, cucumber, and feta with a lemon vinaigrette perfectly complements the mild flavor of the whole branzino fish.
- Grilled Vegetables – Serve with zucchini, bell peppers, or asparagus cooked over medium-high heat for a smoky, charred side that pairs beautifully with the crispy skin.
- Herbed Couscous – Light and fluffy, couscous with fresh herbs and a squeeze of fresh lemon juice makes a great accompaniment to soak up the fish’s delicate flavors.
💭 Recipe FAQs
The fish is done when the tender flesh is opaque and easily flakes with a fork. You can also check the internal temperature with a thermometer—it should reach 130-135°F for a perfectly moist, flaky texture.
🥣 Storage & Reheating
Store leftover whole grilled branzino in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in a pan over medium heat or in a 300°F oven until heated through. Avoid microwaving to keep the crispy skin intact.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Grilled Branzino
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Equipment
- Grill or Grill Pan
- Tongs
- Sharp knife
- Measuring spoons
- Basting brush
Ingredients
- 1 whole branzino about 1.5 pounds, scaled and gutted, head and tail left on
- ½ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 sprig fresh thyme
- 1 bay leaf
- 1 lemon thinly sliced, plus extra wedges for serving
- 1 tablespoon extra-virgin olive oil
- Fresh parsley finely chopped, for serving
Instructions
- Prepare the grill: Light a grill or preheat a grill pan over high heat.
- Season the fish: Season the cavity of the branzino with salt and pepper. Stuff it with the thyme sprig, bay leaf, and a few lemon slices.
- Coat with olive oil: Brush the outside of the fish with olive oil and season with additional salt and pepper.
- Grill the fish: Place the branzino on the hot grill and cook for about 7 minutes per side, turning once, until the skin is browned, crisp, and the flesh is just cooked through.
- Serve: Transfer to a serving platter. Garnish with fresh parsley and serve immediately with lemon wedges and extra salt at the table.
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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