Grilled Whole Branzino With Preserved Lemon Gremolata Recipe
Grilled Branzino topped with Preserved Lemon Gremolata that can be made in 40 minutes. (How to grill the whole fish!)
How to Make the Best Grilled Whole Branzino With Preserved Lemon Gremolata
Grilled whole branzino is one of the most elegant yet surprisingly simple dishes you can make at home. This Mediterranean-inspired recipe features a beautifully charred fish topped with a vibrant preserved lemon gremolata that adds brightness and depth to every bite.
The key to perfectly grilled whole fish is patience—resist the urge to move it too soon, and let those gorgeous grill marks develop. The slits cut into the thicker part of the fish ensure even cooking, while the lemon and fresh herbs tucked inside the cavity infuse the delicate flesh with incredible flavor as it cooks.
The preserved lemon gremolata is what truly elevates this dish. The combination of briny preserved lemons, fresh parsley, garlic, and good olive oil creates a sauce that’s both bold and refreshing. Spoon it generously over the hot fish just before serving, and don’t be shy about eating that crispy, flavorful skin.
Grilled Whole Branzino With Preserved Lemon Gremolata
Grilled Branzino topped with Preserved Lemon Gremolata that can be made in 40 minutes. (How to grill the whole fish!)
Ingredients
Branzino
Preserved Lemon Gremolata
Instructions
Prepare the Fish
- When you buy a whole fish, make sure it is gutted and descaled.
- Rinse it off inside and out and pat it extra dry.
- Brush liberally with oil.
- Season generously with salt and pepper, inside and out.
- Slice some lemons and place inside the cavity of the fish. Tuck in some fresh herbs—thyme, rosemary, sage or parsley.
- Using a sharp knife, cut 2-3 slits into each side of the fish at the thicker end. The tail end will cook faster than the head end, so this will help cook evenly on the grill.
Grill the Branzino
- Heat the grill to medium-high heat, 400°F (or medium if fish is over 2 pounds) and oil the grates. If possible, lower heat on one side.
- Place the fish on hot, greased grill, with the tail end on the cooler side. Grill, covered, not moving it for about 5 minutes for a 1½-2 pound fish, or until you see grill marks.
- Use a thin metal spatula and tongs to carefully flip. Cover, grill until crisp with visible grill marks and eyes cloud, another 4-5 minutes.
Make the Gremolata and Serve
- While the fish is grilling, make the flavorful Preserved Lemon Gremolata by placing all gremolata ingredients in a bowl and stirring to combine.
- Place fish on a platter and right before serving, spoon the flavorful Gremolata over top. Yes, please eat the delicious crispy skin!
- Enjoy this with quinoa and a leafy green salad.
Notes
- You can substitute other whole fish such as sea bass, red snapper, or trout.
- If you don't have preserved lemons, you can use fresh lemon zest mixed with a pinch of salt.
- The fish is done when the flesh flakes easily and the internal temperature reaches 145°F.
