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grilled branzino with preserved lemon

Grilled Branzino with Preserved Lemon

A light and flavorful grilled whole fish recipe featuring the bright, tangy punch of preserved lemons and fresh herbs. Perfect for a summer evening.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 whole fish
Course: Dinner, Seafood
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Branzino
  • 2 Branzino Whole, cleaned and scaled
  • 2 Preserved Lemons Rinsed and thinly sliced
  • 4 cloves Garlic Thinly sliced
  • 4 tbsp Olive Oil divided
  • 1/4 cup Fresh Parsley Chopped
  • 2 tbsp Fresh Thyme Leaves
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Black Pepper
For Serving (Optional)

Method
 

Instructions
  1. Preheat your grill to medium-high heat (about 400°F or 200°C). Lightly oil the grates to prevent sticking.
  2. Pat the whole branzino dry, inside and out, using paper towels. Score each side of the fish 2-3 times diagonally with a sharp knife.
  3. In a small bowl, mix together 2 tablespoons of olive oil, fresh parsley, thyme leaves, salt, and pepper. Rub this mixture all over the outside of the fish, ensuring it gets into the scored lines.
  4. Stuff the cavity of each fish generously with the sliced preserved lemons and garlic slices. Drizzle the remaining 2 tablespoons of olive oil over the stuffed fish.
  5. Carefully place the seasoned fish onto the preheated, oiled grill grates. Grill for 6-8 minutes per side, depending on the size of the fish, until the skin is crispy and the flesh is opaque and flakes easily with a fork. Avoid moving the fish until it's ready to flip.
  6. Gently transfer the grilled branzino to serving plates. Squeeze fresh lemon wedges over the top before serving immediately.

Notes

For best results, allow the fish to sit at room temperature for 15 minutes before grilling. If you don't have a grill, this recipe works beautifully when roasted in a 425°F oven for 20 minutes.