Grilled Branzino

• branzino, cleaned, scaledwhole, ~400g each2 piece
• lemon, sliced2 piece
• garlic, crushed4 clove
• thyme4 sprig
• parsley, choppedto finish¼ bunch
• olive oil3 tbsp
• salt1 tsp
• black pepper½ tsp

Method

1. 1

   Pat the cleaned fish dry inside and out.

   Dry skin is the difference between crisp and stuck.

2. 2

   Score the skin diagonally on each side; rub with salt, pepper, and olive oil.

3. 3

   Stuff the cavity with lemon slices, garlic, and herb sprigs.

4. 4

   Heat the grill to medium-high; oil the grates well.

   A clean, oiled grate is the only way to avoid sticking.

5. 5

   Grill the fish 5–6 minutes per side, turning once, until the flesh flakes easily.

   Flip with two spatulas — the fish is delicate.

6. 6

   Transfer to a platter; squeeze fresh lemon over and finish with chopped parsley.

Per serving

320

kcal

38g

protein

8g

carbs

15g

fat