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Whole Grilled Branzino with Lemon Olive Oil and Fresh Herbs

Whole Grilled Branzino with Lemon Olive Oil and Fresh Herbs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 4 reviews

  • Author: Samantha Ferraro
  • Total Time: 30 minutes
  • Yield: 2 servings 1x


Units Scale
  • 2 whole branzino (approximately 1 1/2 pounds each)
  • 1 lemon, halved (with one half reserved for grilling)
  • Assorted fresh herbs (like parsley, cilantro, thyme, or basil)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 23 tablespoons olive oil

Herb Olive Oil:

  • 1/4 cup olive oil
  • Zest and juice of 1/2 lemon
  • 1/4 cup fresh herbs (choose parsley, basil, or cilantro), finely chopped (thick stems removed)
  • Salt and pepper, to taste


  1. Preparation of Branzino: Request your fishmonger to clean, de-scale, and de-gut the branzino. Once home, pat the fish dry thoroughly using paper towels.
  2. Preheat the Grill: Heat your outdoor or indoor grill to a high setting.
  3. Season and Stuff the Fish: Sprinkle the inside of each fish cavity with salt and pepper. Add 2-3 lemon slices (consider halving them if too large) and a few sprigs of your chosen herbs.
  4. Olive Oil Coating: Generously brush olive oil on the outside of each fish to prevent sticking and enhance flavor.
  5. Grilling the Branzino: Place the stuffed fish on the preheated grill. Grill for 5-7 minutes on one side until the skin has a nice char. Carefully turn the fish and grill the other side for another 5 minutes or until the fish appears opaque.
  6. Grilling the Lemon: While the fish is resting, place the reserved lemon half on the grill. Grill until it achieves light char marks.
  7. Prepare Herb Olive Oil: In a mixing bowl, combine finely chopped herbs, olive oil, lemon zest, and juice. Season with salt and pepper. Mix well until all ingredients are well combined.
  8. Serving the Fish: Lay the grilled fish on its back on a platter and gently remove the lemon slices and herbs from inside. Use a fork to open the fish, exposing the fillets. The spine should come off smoothly. If preferred, use a pairing knife to remove the head and tail. Drizzle the fish fillets with the herb olive oil and finish with a squeeze from the grilled lemon.


Remember to be mindful of the small bones when enjoying your branzino. This dish pairs well with a light salad or grilled vegetables. Enjoy your meal!

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Seafood
  • Method: Grilling
  • Cuisine: Mediterranean


  • Serving Size: 1 fish
  • Calories: 410
  • Sugar: 1.5g
  • Sodium: 620mg
  • Fat: 27g
  • Saturated Fat: 4g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0.5g
  • Protein: 52g
  • Cholesterol: 85mg
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