• 2 whole branzino about 2 pounds each
  • 2 lemons cut in half, grill both of them face down
  • Few sprigs of fresh herbs: parsley, oregano, lemon thyme
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 2-3 tablespoons Della Terra Extra Virgin Olive Oil

    Herb oil for the top
  • ¼ cup Della Terra Extra Virgin Olive Oil
  • ½ lemon zested and juiced
  • ¼ cup fresh Italian parsley
  • Salt and pepper to taste


  1. Ask your fishmonger to clean the branzino well, to de-scale it and de-gut.
  2. Preheat an outdoor or indoor grill to high and pat the outside of the fish dry well with paper towels. Season the inside of the fish cavity with salt and pepper and stuff with 2-3 lemon slices and a few sprigs of herbs. You can cut the lemon slices in half if they are large.
  3. Liberally brush olive oil all over the outside of the whole fish sprinkle with salt and pepper and place the stuffed Branzino onto the hot grill (425°). Cook the fish for 5-7 minutes on the first side until the skin is charred, then carefully flip over and continue cooking for another 5 minutes until the fish looks opaque.
  4. Once done, transfer the whole fish to a platter. While the fish rests, grill the halved lemons until lightly charred.
  5. To make herb olive oil, add the finely chopped fresh herbs to a bowl along with the olive oil, lemon zest and juice and season with salt and pepper. Whisk to combine and taste for seasoning.
  6. To serve, lay the fish on its back and remove the aromatics from the cavity. Use a fork to gently open the fish, exposing the fillets and removing the spine, which should come off easily. Use a paring knife to remove the head and tail as well.
  7. Drizzle the citrus oil over fish filets and finish with a squeeze of grilled lemon juice on top.
  8. Add roasted potatoes, and arugula to the platter when serving the fist and grilled lemons to make a beautiful display.


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