- May 1, 2025
- 30 Minute Meals
Grilled Branzino Recipe
This whole grilled branzino recipe is a simple yet elegant dish featuring tender, flaky fish with crispy skin, infused with fresh herbs, garlic, and lemon. This Mediterranean-inspired recipe is perfect for summer grilling and makes a light, flavorful centerpiece for any outdoor meal.
Grilling a whole branzino is one of the easiest and most flavorful ways to enjoy this Mediterranean fish. Also known as European sea bass or “loup de mer” (its Italian name), this flaky white fish has a sweet, delicate flesh that shines when cooked simply over the grill.
With just a handful of fresh herbs, lemon slices, and olive oil, this simple recipe comes together quickly and delivers big on flavor. Whether you’re grilling for a weeknight dinner or hosting guests al fresco, this dish is sure to impress.
Why This Recipe Works
- Fresh and flavorful: The combination of lemon slices, garlic, and fresh herbs infuses the whole fish with bright, Mediterranean flavors.
- Quick cook time: Branzino cooks fast over medium-high heat, making it perfect for busy evenings.
- Restaurant-worthy presentation: Serving a whole grilled branzino with crispy skin and nice grill marks looks impressive, but it’s easy to do at home!
Supplies Needed
- Sharp knife or small knife
- Kitchen shears
- Paper towels
- Grill (gas or charcoal)
- Tongs and a wide spatula
- Butcher’s twine
- Medium bowl (for garnishes or prepping herbs)
Ingredients
For this branzino recipe, you’ll need a fresh whole branzino fish, sometimes labeled as European seabass or Mediterranean seabass at the grocery store or Whole Foods. Choose a fish with clear eyes and shiny skin for best results.
You’ll also need:
- Fresh herbs like thyme, oregano, and parsley (mint sprigs can be a nice addition too)
- Citrus: Lemon slices for stuffing and lemon wedges or lime slices for serving
- Aromatics: Garlic and optional red pepper flakes for a little kick
- Pantry staples: Olive oil (or extra virgin), kosher salt, and black pepper
Want to switch it up next time? Try using red snapper or another flaky white fish, or stuff the cavity of the fish with cherry tomatoes, red onions, or even a mix of onion and mint for different flavor profiles.
Preparation
Start by rinsing the whole branzino under cold water and patting it completely dry with paper towels. Trimming the outside of the fish (especially the fins) with kitchen shears makes it easier to grill and eat.
Use a sharp knife to gently score the outside of the branzino 2 to 3 times on each side. This helps the medium heat reach the thickest part of the flesh and keeps the fish from curling while grilling.
Season the whole fish inside and out with kosher salt and black pepper. Drizzle olive oil over the outside of the branzino and inside the cavity. Then, stuff the fish cavity with lemon slices, garlic, and your favorite combination of fresh herbs.
Tie the fish shut using butcher’s twine to help keep the filling in place.
How To Grill Whole Branzino
Preheat your grill to medium-high heat (about 400°F to 450°F). Make sure your grill grates are very clean and well-oiled—this helps prevent the delicate flesh from sticking.
Place fish directly onto the hot grates. Grill for about 4 to 5 minutes per side. Don’t move it too early; the fish will naturally release from the grill when the skin is crispy and has nice grill marks.
Use a wide spatula or fish turner to carefully flip the fish. If the outside of the branzino is cooking too fast and the skin is getting very crispy before the inside is done, move it to indirect heat to finish cooking more gently.
The fish is ready when the tender flesh flakes easily and reaches an internal temp of 140°F to 145°F in the thickest part.
Expert Tips
- Don’t overstuff the cavity of the fish—light stuffing helps with even cooking.
- Let the branzino sit at room temperature for 10 minutes before grilling to promote even cooking.
- If using a charcoal grill, place the fish over a cooler area if needed to finish cooking without burning the skin.
- Serve with a drizzle of fresh lemon juice or a quick lemon vinaigrette for added brightness.
Serving and Storing
Grilled branzino is best served fresh, right off the grill. Garnish with extra lemon wedges, a drizzle of olive oil, or fresh parsley.
Make ahead tip: You can prep the fish 1 day in advance. Clean, score, season, and stuff it, then store in an airtight container or wrapped tightly in plastic wrap in the fridge.
Freezing instructions: Branzino is best cooked fresh, but if needed, you can freeze a whole fish (uncooked) after it’s been cleaned. Wrap tightly and store in a freezer-safe bag. Defrost in the fridge overnight and pat dry before grilling.
Leftover grilled branzino can be stored in an airtight container for up to 2 days. Enjoy cold on a salad (like a Greek salad) or flaked into a medium bowl of rice with fresh lemon juice and herbs.
What To Pair With It
This branzino recipe pairs beautifully with fresh summer sides and light wines. Try it with:
- Roasted or grilled Italian vegetables like zucchini, asparagus, or cherry tomatoes
- A side of couscous or this delicious bulgar pilaf
- Crusty bread and a glass of white wine like Sauvignon Blanc or Pinot Grigio
- Smoked corn on the cob or this grilled succotash recipe is light and refreshing with the fish
- Marinated Mozzarella Balls for a herby, chilled appetizer
- Fresh and flavorful Burrata Bruschetta to complement the citrus and olive oil notes
- Grilled Potatoes with crispy edges and smoky flavor for a hearty pairing
- Or serve it with the Italian Brussels Sprouts Salad for a bright, crunchy, and zesty contrast
- Try it with a light cocktail like a Hugo spritz or this limoncello margarita
More Recipes To Try
Florida Smoked Fish Dip Recipe
Mussels in White Wine Cream Sauce
Grilled Branzino Recipe
Ingredients
- 1 whole Branzino
- 1 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 Lemon thinly sliced
- 2 sprigs Fresh Thyme
- 2 sprigs Fresh Oregano
- 2 sprigs Fresh Parsley
- 1 Garlic clove minced
- 1/2 tsp Red Pepper Flakes optional
Instructions
- Prep the Branzino: Start by patting the fish dry with paper towels (this step is crucial for getting a good sear and preventing sticking). Use a sharp knife to lightly score the skin of the branzino 2–3 times on each side. This helps the heat penetrate evenly and prevents the fish from curling as it grills. Trim off any fins on the bottom or side of the fish with kitchen shears.
- Season and Stuff: Drizzle olive oil over both sides of the fish and inside the cavity. Season generously with kosher salt and black pepper.Stuff the cavity of each branzino with lemon slices, garlic slices, and a few sprigs of fresh thyme, oregano, and parsley. If you like a little kick, sprinkle some crushed red pepper flakes inside as well. Tie a few pieces of butchers twine around the fish to hold it closed.
- Preheat the Grill: Preheat your grill to medium-high heat (about 400°F–450°F). Make sure the grates are very clean and well-oiled to prevent the delicate skin from sticking. You can oil the grates by dipping a paper towel in neutral oil (like canola or grapeseed) and rubbing it over the hot grates with tongs.
- Grill the Branzino: Place the stuffed branzino directly onto the hot grill grates. Grill for about 4–5 minutes per side, depending on the size of the fish. Avoid moving the fish too early, it will naturally release from the grill when the skin is properly seared. Flip carefully using a wide spatula or fish turner.You'll know the fish is done when the flesh is opaque and flakes easily with a fork (internal temperature should reach 140°F- 145°F).Pro Tip- If the fish is cooking too quickly on the outside and the skin is getting very crispy, move the fish to the cooler side (indirect side) of the grill to finish cooking to temperature without burning.
- Serve: Transfer the grilled branzino to a serving platter. Drizzle with a little more olive oil, sprinkle with fresh parsley, and serve with extra lemon wedges for squeezing over the top. Optional: Garnish with additional grilled lemon halves for even more flavor.