Ingredients
- 2 whole branzino (600-700g / 1.3-1.5 lbs each), cleaned and scaled
- 2 lemons, thinly sliced (1 for stuffing, 1 for serving)
- 4 garlic cloves, minced
- 30g (1 cup) fresh parsley, chopped
- 15g (½ cup) fresh dill, chopped
- 60ml (¼ cup) olive oil, plus extra for brushing
- 1 tsp (6g) sea salt
- ½ tsp (1g) black pepper
- Optional: 1 small fennel bulb (thinly sliced), 6-8 cherry tomatoes, or 10 pitted Kalamata olives
Instructions
- Prep the Fish
- Pat branzino dry with paper towels. Score each fish diagonally 3-4 times on both sides (1cm / ½-inch deep).
- Season inside and out with salt and pepper.
- Make the Herb Stuffing
- In a bowl, mix parsley, dill, garlic, olive oil, and half the lemon slices.
- Stuff & Grill
- Stuff each fish cavity with herb mixture and remaining lemon slices (add fennel/tomatoes/olives if using).
- Brush outside of fish with olive oil.
- Preheat grill to medium-high (200°C / 400°F). Oil grates.
- Grill branzino 6-8 minutes per side, flipping once, until skin is crispy and flesh flakes easily (internal temp 62°C / 145°F).
- Serve
- Garnish with fresh herbs, lemon wedges, and a drizzle of olive oil. Serve with grilled veggies or a crisp salad
Extra Tips
✨ No Grill? Use a grill pan or bake at 220°C (425°F) for 20-25 minutes.
✨ Citrus Twist: Add orange slices or a splash of white wine to the stuffing.
✨ Spicy Kick: Add 1 tsp red pepper flakes to the herb mix.
✨ Whole30/Paleo: Skip optional olives (processed) and ensure no added sugars.
FAQ's
Can I use another fish?
Yes! Try sea bass, trout, or snapper. Adjust cooking time based on thickness.
How to check doneness?
Flesh should be opaque and separate easily from the bone at the thickest part.
How to store leftovers?
Refrigerate in an airtight container for 1-2 days. Reheat gently in a skillet.
Is this gluten-free?
Yes. naturally gluten and dairy free
