Name: Grilled Branzino with Tomato-Olive Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 whole branzino (1 to 1 1/2 pounds each), cleaned and scaled; 2 tablespoons extra virgin olive oil, plus more for the grill; 1 lemon, thinly sliced into rounds; 4 sprigs flat leaf parsley; 2 sprigs rosemary; Kosher salt; 2 cups diced tomatoes (about 300g); 1/4 cup pitted kalamata olives, roughly chopped (about 40g); 1 tablespoon drained capers; 1 small garlic clove, minced; 1/2 cup finely diced red onion; 1 cup chopped parsley; 6 tablespoons extra virgin olive oil; 2 teaspoons balsamic vinegar; Pinch kosher salt

Ingredients

Scale

2 whole branzino (1 to 1 1/2 pounds each), cleaned and scaled
2 tablespoons extra virgin olive oil, plus more for the grill
1 lemon, thinly sliced into rounds
4 sprigs flat leaf parsley
2 sprigs rosemary
Kosher salt
2 cups diced tomatoes (about 300g)
1/4 cup pitted kalamata olives, roughly chopped (about 40g)
1 tablespoon drained capers
1 small garlic clove, minced
1/2 cup finely diced red onion
1 cup chopped parsley
6 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
Pinch kosher salt

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Instructions

Prepare the Tomato-Caper Salsa by combining diced tomatoes, olives, capers, garlic, red onion, and parsley in a bowl. Add olive oil and balsamic vinegar, toss gently, and set aside at room temperature.
Prepare the branzino by patting it dry inside and out. Cut shallow diagonal slashes into each side. Rub with olive oil and generously season with salt. Stuff each fish with lemon slices, parsley, and rosemary. Let sit at room temperature while the grill heats up.
Preheat the gas grill to medium-high (400–450°F) for 10 to 15 minutes. Clean the grill grates and oil them thoroughly using a paper towel dipped in oil and held with tongs.
Place the branzino on the hot grill, close the lid, and cook for 5 to 6 minutes until the skin is seared and the fish releases easily.
Gently flip the branzino using a wide spatula, close the lid, and continue grilling for another 4 to 6 minutes until the flesh is opaque and reaches 145°F at the thickest part.
Transfer the grilled fish to a platter, let it rest for 1 to 2 minutes. Optionally remove the head, and generously spoon the tomato-and-caper salsa over the top.

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Notes

For best results, ensure the fish is dry before seasoning.
Allow the salsa to sit at room temperature to enhance flavors before serving.
Adjust the amount of salt based on your preference.

Author: Alejandro
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Grilling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 26g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 22g
Cholesterol: 70mg