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Whole Grilled Branzino with Herb and Lemon Salsa

A hinged basket makes whole fish manageable on the grill, while lemon, oregano, and parsley-caper salsa keep the meal bright.

Two whole grilled branzini are served with parsley-caper salsa, lemon wedges, and green salad.

Grilling branzino whole keeps its flesh moist while the skin browns against the grate. A hinged basket supports the delicate body during the turn, so the fish can go straight from grill to platter.

Lemon, garlic, and oregano season the cavity, while a fresh parsley-caper salsa brings a sharp, herbal finish. A lightly dressed salad makes an easy side without competing with the fish.

Dry skin browns better

Pat the cleaned fish thoroughly dry before scoring and seasoning it. Shallow cuts across the skin help heat reach the thick sides without cutting deeply enough to loosen the flesh.

Let the basket do the lifting

A lightly oiled fish basket supports the body from head to tail. Wait for the first side to release before turning, and use broad spatulas underneath the basket to keep the fish level.

Lemon- and oregano-stuffed branzini grill inside a hinged basket over the grate. — The branzini sit in a hinged basket over a clean, hot grill.

Check the thickest part

Whole fish vary in thickness, so start checking near the shoulder rather than relying on the clock alone. Keep the thermometer tip away from the backbone, where it can give a misleading reading.

Finish with fresh herbs

Mix the parsley and capers with lemon just before serving so the salsa stays vivid. Spoon it over the fish at the table, and pass lemon wedges for diners who want more acidity.

Moist branzino flakes and crisp skin are topped with chopped parsley, capers, and lemon. — The grilled flesh separates into moist flakes beside the bright herb salsa.

Whole Grilled Branzino with Herb and Lemon Salsa

4 servings

43 minutes total

Ingredients

• 2 whole branzini, about 1 to 1 1/4 lb each, scaled, gutted, and cleaned
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 3 tbsp extra-virgin olive oil, divided
• 1 tbsp neutral oil for the grill basket
• 2 medium lemons, divided
• 2 garlic cloves, thinly sliced
• 1 tbsp fresh oregano leaves, chopped
• 1/2 cup flat-leaf parsley leaves, finely chopped
• 1 tbsp capers, rinsed and minced
• 5 oz tender salad greens
• 1 cup cherry tomatoes, halved
• 1 small cucumber, thinly sliced
• 1/4 small red onion, thinly sliced
• 1 tbsp red wine vinegar

Method

Heat and prepare the grill
Scrub the grill grate clean and preheat a gas grill to medium-high with the lid closed; for charcoal, wait until the coals glow and carry a light ash before cooking.
Look for: The grate is clean and the grill holds steady medium-high heat.
Dry and season the fish
Pat both branzini dry inside and out, check the cavities for stray scales, and make three shallow diagonal cuts through the skin on each side; season the cavities and skin with 1 tsp salt and 1/4 tsp black pepper.
Look for: The skin is dry, the cuts expose only the surface flesh, and seasoning reaches the cavities.
Fill and oil the fish
Thinly slice one lemon and divide it between the cavities with the sliced garlic and chopped oregano, then brush the fish on both sides with 1 tbsp olive oil so the scored skin is lightly coated.
Look for: The filling sits loosely in each cavity and the skin has a thin, even sheen of oil.
Mix the herb salsa
Zest one lemon half into a bowl and squeeze in its juice; stir in the parsley, capers, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper, leaving the remaining lemon half for serving.
Look for: The salsa is loose and glossy, with the herbs and capers evenly coated.
Secure the fish for grilling
Lightly coat a hinged fish-grilling basket with the neutral oil, lay in both branzini without overlapping, and latch it closed; the basket makes a whole-fish turn safer and keeps the skin from sticking to the grate.
Look for: Both fish lie flat in the basket with room for heat to circulate around them.
Grill the first side
Set the basket over direct medium-high heat and grill undisturbed for 6 to 8 minutes, until the skin releases from the grate and the lower side is browned with distinct grill marks.
Look for: The basket lifts without tearing the skin and the fish has browned grill marks.
Turn and finish grilling
Using heatproof gloves, release the basket latch and turn the fish with two broad fish spatulas supporting it from below; close the basket and grill 5 to 7 minutes more, until thick flesh reaches 145 F and flakes easily from the backbone.
Look for: The thickest flesh is opaque and reaches 145 F without the thermometer touching bone.
Rest and dress the salad
Transfer the fish in its basket to a clean platter and rest for 5 minutes; meanwhile toss the salad greens, tomatoes, cucumber, and red onion with the vinegar, remaining 1 tbsp olive oil, and remaining 1/4 tsp salt.
Look for: The salad is lightly dressed without liquid pooling in the bowl.
Serve with salsa
Open the basket over the platter, remove the lemon and garlic from the cavities, and serve the fish with herb salsa and the salad; cut the reserved lemon half into wedges for the table.
Look for: The flesh lifts from the backbone in moist flakes and the skin stays mostly intact.