Ingredients:

  • 4 whole branzino, cleaned (about 1 pound / 450g each)
  • 2 tablespoons olive oil (30ml)
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh rosemary or thyme
  • Salt and black pepper, to taste
  • ¼ cup fresh parsley, chopped (15g)
  • Extra lemon wedges for serving

Instructions:

  1. Preheat the grill to medium-high heat (about 375°F / 190°C). Brush the grates with oil to prevent sticking.
  2. Rinse branzino under cold water and pat dry. Make 2-3 shallow diagonal cuts on each side of the fish. Rub the outside of each fish with olive oil, salt, and pepper.
  3. Place lemon slices and herb sprigs inside the cavity of each fish.
  4. Place the branzino on the preheated grill. Grill for 5-7 minutes on one side until grill marks appear and the fish releases easily from the grill. Carefully flip the fish and grill for another 5-7 minutes, or until the flesh flakes easily.
  5. The fish is cooked when its internal temperature reaches 145°F (63°C) or when the flesh is opaque and flakes easily.
  6. Carefully transfer the branzino to a serving platter, garnish with parsley and serve with extra lemon wedges.