Target: 6 × 4 inches · landscape

Whole Grilled Branzino with Herb and Lemon Salsa

43 min · 4 servings

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

1. Heat a clean grill to medium-high. Dry and score the fish; season cavities and skin with salt and pepper.

2. Fill fish with lemon, garlic, and oregano; brush with oil. Mix parsley-caper salsa with lemon, oil, salt, and pepper.

3. Oil and latch the fish basket. Grill fish undisturbed until the first side releases and browns.

4. Turn with two broad spatulas; grill until flesh reaches 145 F. Rest 5 minutes while tossing the salad.

5. Remove the cavity filling and serve fish with herb salsa, salad, and lemon wedges.

Cook’s note: A hinged fish basket supports the whole fish through the turn and helps protect its skin.