Grilled Branzino with Lemon and Herbs

Whole grilled branzino, stuffed with lemon and fresh herbs, is a light, protein-packed dinner you’ll find along nearly every Mediterranean coastline. It looks impressive but takes barely 20 minutes of actual cooking.

Ingredients

• 2 whole branzino (1-1.5 lbs each), cleaned and scaled
• 3 tablespoons olive oil, divided
• 1 lemon, thinly sliced, plus extra wedges to serve
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 3 cloves garlic, thinly sliced
• Salt and black pepper, to taste

Instructions

1. Prep the fish
   Pat the branzino dry and season the cavity and skin with salt and pepper. Rub with 2 tablespoons olive oil.
2. Stuff
   Fill each cavity with lemon slices, rosemary, thyme, and garlic.
3. Grill
   Preheat a grill to medium-high. Brush the grates with the remaining oil. Grill the fish 6-8 minutes per side, until the skin is crisp and the flesh flakes easily.
4. Serve
   Transfer to a platter and serve with lemon wedges and a drizzle of good olive oil.

No grill? This works just as well roasted at 425°F for about 20-25 minutes.