Mastering the Art of Grilled or Roasted Whole Branzino

When it comes to a spectacular seafood dish that’s both impressive and delicious, few things rival the elegance of a whole branzino. This Mediterranean fish, also known as European sea bass, is prized for its delicate, mild flavor and flaky texture. I love making it on the grill in the summertime, but can absolutely be made in the oven as well. It’s a showstopper on any dining table, and also insanely quick and easy to make, once you’ve gotten the fish. 

Pro tip, have the fishmonger, descale and clean the fish for you so you don’t have to do it yourself! 

But what if branzino isn’t available? You can use any of these fish as an alternative.

1. Snapper: Similar in size and flavor to branzino, snapper has a slightly sweeter taste and firm flesh that holds up well to grilling and roasting.
2. Sea Bass: Closely related to branzino, sea bass has a comparable texture and taste, making it an ideal substitute.
3. Trout: A smaller fish with a rich, nutty flavor, trout is another great option that cooks well on the grill or in the oven.
4. Tilapia: While it’s milder and has a softer texture than branzino, tilapia can work in a pinch, especially when seasoned well.

Ingredients:

• 1 whole branzino (about 1.5-2 lbs), cleaned and scaled
• 1 lemon, sliced
• Bunch of parsley 
• 3-4 cloves garlic, sliced
• Olive oil
• Salt and pepper
• 2 tbsp butter
• 3 tbsp capers
• 1 tbsp lemon juice

To prep the fish: 

• Rinse the branzino under cold water and pat it dry with paper towels. Make sure the cavity is clean.
• Rub the fish inside and out with olive oil, salt, and pepper. Stuff the cavity with lemon slices, garlic, and parsley.

To grill the fish: 

• Preheat your grill to medium-high heat. Oil the grill grates to prevent sticking. Place the fish on the grill and cook for about 6 minutes per side, depending on the thickness. The fish is done when the flesh is opaque and flakes easily with a fork. Internal temperature should be 145°F.

To roast the fish: 

• Preheat your oven to 400°F (200°C). Place the fish on a baking sheet lined with parchment paper or in a baking dish. Roast for about 20-25 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 145°F (63°C).

To make the sauce: 

• Melt the butter along with the lemon juice and capers until warmed through. Drizzle over the finished fish to serve.

If You Can’t Find a Whole Fish

If whole fish isn’t available, you can use fillets of the alternatives mentioned above. I’d recommend roasting rather than grilling. 

On a baking sheet create a bed of parsley, lemon slices, and garlic. Season the fillets with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 10-15 minutes, depending  internal temperature should be 145°F. 

What should you serve with the whole branzino?

I’d highly recommend using whatever heat source you’re using for your fish to also cook up some zucchini. Just season with salt, pepper, and a little garlic powder. The fish is also delicious with a tomato cucumber salad and some couscous!