Grilled Mediterranean Branzino with Charred Vegetables and Herb Drizzle
20min
35min
4
485
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Chef's Note
The key to perfectly grilled branzino is patience—don't move the fish while it cooks on the first side. The skin will naturally release from the grates when it's ready to flip, usually after 5-6 minutes. If you try to flip too early, the skin will tear. The herb drizzle can be made up to 2 hours ahead and kept at room temperature, making this an excellent weeknight dinner that feels restaurant-quality.
Tags
Ingredients
4 fish (about 12 oz each) whole branzino (sea bass), cleaned and gutted
2 whole zucchini, medium
2 whole red bell pepper
1 whole red onion, large
2 whole fresh lemon
1 cup fresh flat-leaf parsley
0.5 cup fresh basil
0.25 cup fresh mint
3 cloves garlic cloves
0.75 cup extra virgin olive oil
2 TBSP red wine vinegar
1 TBSP Dijon mustard
2 TBSP capers
1 TBSP sea salt
1 tsp black pepper
Instructions
- 1
Prepare the herb drizzle first: Finely mince 3 garlic cloves and place in a small bowl. Roughly chop 1 cup fresh flat-leaf parsley, 0.5 cup fresh basil, and 0.25 cup fresh mint. Add herbs to garlic bowl along with 0.5 cup extra virgin olive oil, 2 TBSP red wine vinegar, 1 TBSP Dijon mustard, and 2 TBSP capers. Whisk together until combined, season with pinch of sea salt and black pepper. Set aside at room temperature.
- 2
Pat dry the 4 whole branzino fish with paper towels inside and outside. Score the skin lightly with a sharp knife in 3-4 diagonal cuts on each side (this helps even cooking and prevents curling). Season inside and outside of each fish with 0.75 tsp sea salt and 0.25 tsp black pepper divided equally.
- 3
Prepare vegetables: Trim ends from 2 medium zucchini and cut lengthwise into 0.5-inch thick planks. Cut 2 red bell peppers in half lengthwise, remove seeds and white membranes. Cut 1 large red onion into 0.75-inch thick rings. Toss all vegetables in a large bowl with 0.25 cup extra virgin olive oil, 0.25 tsp sea salt, and 0.25 tsp black pepper.
- 4
Preheat grill to medium-high heat (about 450°F). Oil grill grates well to prevent sticking.
- 5
Cut 2 fresh lemons in half. Place one lemon half inside the cavity of each branzino fish.
- 6
Place vegetables on grill first (they take longer): Arrange zucchini planks, bell pepper halves, and onion rings directly on grates. Grill vegetables for 4-5 minutes per side until charred and tender-crisp, about 10 minutes total. Transfer to a serving platter.
- 7
Once vegetables are done, place branzino fish directly on oiled grill grates. Grill for 5-6 minutes on first side without moving—you want good char marks and the skin to release naturally from grates. Carefully flip each fish and grill the other side for 4-5 minutes until flesh is opaque and flakes easily when tested with a fork near the thickest part behind the head.
- 8
Transfer grilled branzino to the serving platter with vegetables. Let rest for 2 minutes.
- 9
Drizzle the herb mixture (about 2-3 TBSP per fish) over the branzino and vegetables. Serve immediately with remaining herb drizzle on the side.
Nutrition Information (per serving)
485
42g
18g
28g
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