Grilled Branzino
Grilled Branzino with thyme, lemon, and bay leaf, crisped to perfection and served with parsley and lemon wedges.
Servings 2 Servings
Calories 515kcal
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.
Nutrition
Serving: 1Serving | Calories: 515kcal | Carbohydrates: 5g | Protein: 80g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 360mg | Sodium: 893mg | Potassium: 1230mg | Fiber: 2g | Sugar: 1g | Vitamin A: 444IU | Vitamin C: 29mg | Calcium: 84mg | Iron: 4mg