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Whole branzino grilled over charcoal with herbs and olive oil. The Athenian seafood taverna staple.
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ingredients
•
🐟 SEAFOOD
•
2 whole branzino (European sea bass), approx 1.5 lbs each
🍋 PRODUCE
•
2 lemons
•
Fresh thyme, oregano, and parsley
•
4 garlic cloves
🫙 PANTRY
•
4 tbsp extra-virgin olive oil
•
Flaky sea salt
•
Black pepper
Athens
Charcoal Grilled Branzino
Whole branzino grilled over charcoal with herbs.
Whole branzino grilled over charcoal with herbs and olive oil. The Athenian seafood taverna staple.
Ingredients
🐟 SEAFOOD
— 2 whole branzino (European sea bass), approx 1.5 lbs each
🍋 PRODUCE
— 2 lemons
— Fresh thyme, oregano, and parsley
— 4 garlic cloves
🫙 PANTRY
— 4 tbsp extra-virgin olive oil
— Flaky sea salt
— Black pepper
Prep
🔪 PREP FIRST
— Score fish — 3 diagonal cuts on each side.
— Season inside and out with salt and pepper.
— Stuff cavity with herbs, garlic, and a lemon slice.
— Drizzle with olive oil.
— Rest at room temperature 15 minutes.
Method
STEP 1 — PREPARE CHARCOAL
— Coals should be white-grey, no visible flame.
— Oil the grates.
STEP 2 — GRILL
— Place fish on grill.
— Cook 5–7 minutes without touching.
— Flip carefully.
— Cook another 5–7 minutes.
— You're looking for:
— Skin charred and crisped
— Flesh opaque throughout
— Eyes white
— Flesh pulling from the bone
STEP 3 — FINISH
— Transfer to a platter.
— Drizzle generously with olive oil.
— Squeeze lemon over.
— Scatter chopped parsley.
— Finish with flaky salt.
Chef's Note: Charcoal, not gas. The smoke from charcoal infuses the fish in a way gas cannot replicate. If you have the option, always charcoal.