Thursday, May 11, 2017

Grilled Branzino with Olive Oil, Lemon and Herbs

Branzino, also known as European sea bass, is low in fat and has a wonderful richness when cooked on the bone. Brushed with olive oil and generous lashings of salt, the fish is stuffed with lemons and fresh dill, then grilled until the skin is golden brown and exquisitely crispy. My absolute favourite way of cooking whole fish, and a great way to adhere to a healthy Mediterranean diet, I couldn't have been more delighted when my husband perfected this grilling technique and can now summon up gorgeous grilled branzino on demand.

Grilled Branzino with Olive Oil, Lemon and Dill
Serves 2

2 Branzino, scaled and gutted

2 lemons, one finely sliced and the other cut in half for grilling
1 bunch of dill
1/4 cup olive oil
Kosher salt and fresh ground black pepper

Light an outdoor grill or barbecue. Season the inside of the branzino with salt and a few grindings of black pepper, and rub the outside with the olive oil and season well with kosher salt which will help ensure a wonderful crispy skin. Stuff with lemon slices and sprigs of fresh dill. Place the branzino and lemon halves on a foil lined baking sheet for easy transport to the barbecue.

Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side, adding the lemon halves cut side down for the last 3-4 minutes. Serve the branzino right away, and garnish with the grilled lemon wedges for squeezing overtop of the fish, as desired. Delicious served with a bright green salad and maybe a few perfect roast potatoes.