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.

Course Grilling, Main Course

Cuisine Italian

Keyword Grilled Branzino Recipe

Prep Time 15

Cook Time 10

Servings Servings

Calories 86kcal

Author Bon Appeteach

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.

Notes

Don't overstuff the cavity. A light filling allows the heat to circulate properly and cook the fish evenly.

Nutrition