Ring in summer with this healthy and easy grilled whole branzino, served with a bright and zesty fresh herb sauce. Best of all, it takes less than 20 minutes from grill to table! Pair it with roasted potatoes topped with flaky salt and enjoy it alongside a crisp glass of white wine or a refreshing pilsner.
Branzino, also known as European sea bass, is a mild, flaky white fish that’s perfect for grilling whole. We love it for its simple preparation and forgiving cook time. This lean variety of sea bass isn’t overly fatty, yet it’s still meaty, fresh-tasting, and incredibly flavorful. Grilling it whole enhances its natural taste and gives it a beautiful presentation—perfect for summer gatherings or a casual weeknight dinner.
Table of contents
Ingredients
Branzino - Ask your fishmonger or butcher to scale and gut the fish for you. Pick fish around 1 ¼ to 1 ½ pounds each for even grilling. Larger fish take longer to cook on the grill and may risk burning before the inside is done.
Lemon - You’ll use slices for the inside of the fish cavity, and juice for the fresh herb sauce.
Cilantro, Italian Parsley, Green Onion - These herbs will add vibrant flavor and aromatics to both the fish cavity and the fresh herb sauce.
Shallot - Milder than an onion, this aromatic will add a zing to the herb sauce, without overpowering it.
Olive oil - Use a good quality, neutral olive oil for both coating the fish and the herb sauce. Branzino is a mild fish so you don’t want to overpower it with a strong and bold olive oil.
Instructions
Make the fresh herb sauce
In a small bowl, add lemon juice, chopped herbs, salt and pepper to a bowl. Mix gently with a fork, then slowly add the olive oil while stirring. Set aside and let the flavors mix for 15 min, then add an additional pinch of salt as needed.
Pre-heat the grill to 400 Fahrenheit on medium high heat.
Prepare the fish
Rub olive oil on the outside of the fish. Season the inside and outside of the fish with salt and pepper. Stuff each fish with two lemon slices, a few sprigs each of cilantro and parsley, and one green onion chopped in thirds.
Grill the fish
Place the whole branzino on the grill grates and cook for 6 minutes on the first side. Do not move the fish.
Then carefully flip the fish over and cook for 5 minutes on the other side, taking care not to spill the lemon and herbs inside the fish. The skin should be crispy but not burnt. The flesh should be opaque and firm.
For branzino that are a bit larger, around 1 ½ pounds each, add an extra minute of cooking to each side (7 min on the first side, 6 min on the second side).
Rest the fish
Remove fish from the grill and let rest for 5 minutes.
Serve with the fresh herb sauce spooned over the top or on the side, with extra pinch of salt as needed.
What to serve with branzino?
Branzino is a fresh, light, and flavorful fish that pairs beautifully with flavorful, starchy sides. Try some of my favorite dishes that go well with Branzino like my Mediterranean inspired rice cooker turmeric rice, roasted crispy mini smashed potatoes, and refreshing orzo pasta salad.
Tips for grilling whole branzino
- Pick fresh fish - look for fish that have clear eyes and firm shiny skin. It shouldn’t smell overly fishy.
- Clean the grill: Make sure your grill is thoroughly cleaned to prevent the fish from sticking.
- Preheat the grill - Make sure your grill is very hot (around 400°F), which helps prevent the fish from sticking. Rubbing olive oil on the fish right before placing it on the grill also helps prevent sticking.
- Use the herb sauce fresh - fresh herb sauce is best enjoyed the same day. If made too far ahead of time, the herbs may darken and lose their brightness. For a quicker version, you can blend the sauce ingredients in a food processor, but hand-chopped herbs provide a fresher texture and more rustic presentation.
Frequently Asked Questions
Branzino is a light, mild tasting white fish. The flavors of branzino is brightened with a squeeze of lemon juice and topped with a herb dressing.
Branzino is a white fish, it is a type of European sea bass.
Eat the branzino with the skin on, especially when grilled, you get the additional slightly charred flavor with a delicious crispy skin.
Serving branzino whole helps retain the flavors and moisture of the meat.
More grilling recipes to try
If you make this recipe, tag me on Instagram @apeachyplate or leave a comment below—I’d love to see your creation!
Grilled Whole Branzino
Equipment
Ingredients
- 2 whole branzino, scaled and gutted with tail removed about 1 to 1 ¼ pound each
- olive oil
- 1 lemon cut into slices
- 1 bunch cilantro
- 1 bunch Italian parsley
- 1 bunch green onions
- kosher salt
- fresh ground pepper
For the herb sauce
- ¼ cup olive oil
- 1 lemon juiced
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 1 tablespoon chopped shallot
- 1 tablespoon chopped green onion
- pinch kosher salt
- pinch ground pepper
Instructions
- Make the herb sauce: In a small bowl, add lemon juice, chopped cilantro, parsley, shallot, green onion, salt and pepper to a bowl. Mix gently with a fork, then slowly add the olive oil while stirring. Set aside and let the flavors mix for 15 min, add an additional pinch of salt as needed.
- Pre-heat grill to 400 fahrenheit on medium high heat.
- Prepare the fish - Rub olive oil on the outside of the fish. Season the inside and outside of the fish with salt and pepper. Stuff each fish with two lemon slices, a few sprigs each of cilantro and parsley, and one stem green onion chopped into thirds.
- Grill the fish - Place the whole branzino on the grill grates and cook for 6 minutes on the first side. Do not move the fish.
- Then carefully flip the fish over and cook for 5 minutes on the other side, taking care not to spill the lemon and herbs inside the fish. The skin should be crispy but not burnt. The flesh should be opaque and firm.
- Remove fish from the grill and let rest for 5 minutes. Sprinkle the fish with salt as needed. Serve with the fresh herb sauce spooned over the top or on the side.
Notes
Nutritional facts provided are estimates and may not be entirely accurate.
- For branzino that are a bit larger, around 1 ½ pounds each, add an extra minute of cooking to each side (7 min on the first side, 6 min on the second side).
- Pick fresh fish - look for fish that have clear eyes and firm shiny skin. It shouldn’t smell overly fishy.
- Clean the grill: Make sure your grill is thoroughly cleaned to prevent the fish from sticking.
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