Grilled Branzino with Lemon-Caper Sauce and Roasted Root Vegetables

Preheat your oven to 400°F (200°C) and preheat your grill to medium-high heat (about 450°F). Line a baking sheet with parchment paper.

Prepare the root vegetables: Wash and peel 1 pound of carrots and 12 oz of parsnips. Cut carrots lengthwise into quarters, then cut into 3-inch pieces. Cut parsnips into similar-sized pieces (about 3 inches long and 0.5-inch thick). Place on the prepared baking sheet.

Toss the vegetables with 3 TBSP of extra virgin olive oil, 0.75 tsp of sea salt, and 0.5 tsp of black pepper. Spread in a single layer and transfer to the oven. Roast for 25-30 minutes, stirring halfway through, until golden brown and tender.

While vegetables roast, prepare the branzino: Pat dry all 4 whole branzino (12 oz each) inside and out using paper towels. This ensures crispy skin when grilling. Season the cavity and exterior of each fish with 0.25 tsp sea salt and a pinch of black pepper.

Slice 1 fresh lemon into thin rounds. Divide the lemon slices among the 4 fish cavities, placing 2-3 slices in each cavity along with a small sprig of fresh thyme.

Brush the grill grates with 1 TBSP of extra virgin olive oil to prevent sticking. Place all 4 branzino on the grill, skin-side down. Grill for 5-6 minutes without moving the fish—this develops a golden crust and creates attractive grill marks.

Using a fish spatula or two metal spatulas, carefully flip each branzino. Grill for another 4-5 minutes on the second side until the flesh is opaque and flakes easily with a fork. The fish is done when the thickest part near the backbone reaches 145°F (63°C) on an instant-read thermometer.

While the fish finishes cooking, prepare the lemon-caper sauce: Mince 2 garlic cloves finely. Juice 2 fresh lemons to yield about 4 TBSP of lemon juice. Drain 3 TBSP of capers from their brine, rinsing them briefly under cold water.

In a small saucepan over medium heat, melt 3 TBSP of unsalted butter. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.

Pour 0.5 cup of dry white wine into the pan and bring to a simmer. Let it reduce for 2-3 minutes until the volume decreases by about half. This concentrates the wine's acidity and removes the harsh alcohol taste.

Add the 4 TBSP of fresh lemon juice to the pan and stir well. The sauce will bubble slightly—this is the acid deglazing the pan and balancing the richness of the butter. Add the drained capers and stir to combine.

Remove from heat and stir in 2 TBSP of finely chopped fresh flat-leaf parsley. Taste the sauce and adjust seasoning if needed—it should be bright, acidic, and balanced.

Remove the roasted root vegetables from the oven when they are golden and tender. Transfer the grilled branzino to serving plates.

Divide the roasted root vegetables among the 4 plates, arranging them alongside each branzino. Spoon the lemon-caper sauce generously over each fish, allowing some to pool on the plate.

Garnish each plate with a small additional pinch of sea salt and a light grind of black pepper. Serve immediately while the fish and vegetables are still hot.