Whole Grilled Branzino

This whole grilled branzino makes a wonderful entrée paired with oven-roasted potatoes and sautéed vegetables.

March 01, 2013


Preheat grill to high. Preheat oven to 425°.

Fill cavity of fish with tomato, rosemary, thyme, basil, parsley, and a sprinkle of salt and pepper.

Season skin with salt and pepper. Drizzle blended oil on fish inside and out. Place fish on the grill, turning to create X-shaped marks on skin on both sides. Transfer to a baking dish. Place in oven for approximately 19 minutes.

To serve, lift the fish with a spatula and place it on a serving plate. Drizzle with extra-virgin olive oil and freshly squeezed lemon juice.

Serves 2

Courtesy of Via 45, Red Bank


  • 1½–2 pounds cleaned branzino, with bone
  • kosher salt
  • freshly ground pepper
  • fresh tomato (plum or cherry or vine-ripened), sliced
  • ½ sprig fresh rosemary
  • 1 sprig thyme
  • ½ leaf basil
  • pinch of parsley
  • blended oil (80% vegetable oil & 20% extra-virgin olive oil)
  • extra-virgin olive oil
  • lemon (for squeezing)
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