Description
This easy whole grilled fish is finished with smoky charred lemon and a fresh, herb-packed salsa verde for a stunning summer dinner.
Ingredients
Units
Scale
- 1 whole fish (branzino, snapper, or local catch), 1.5-2 lbs, cleaned and scaled
- 2 lemons, halved
- Extra virgin olive oil
- Flaky sea salt (Maldon) and black pepper
- 1 cup fresh parsley leaves, finely chopped
- 1/2 cup fresh basil or mint, finely chopped
- 1 small garlic clove, grated
- 1 tbsp capers, chopped
- 1/2 tsp chili flakes
- Juice of 1/2 lemon
- 1/3 cup extra virgin olive oil
- Salt to taste
Instructions
- Make the salsa verde: stir together the parsley, basil, garlic, capers, chili flakes, lemon juice, and olive oil. Season with salt. Set aside to let the flavors come together.
- Heat a grill to medium-high and oil the grates well. Pat the fish very dry inside and out. Rub all over with olive oil and season generously, inside and out, with salt and pepper.
- Grill the fish undisturbed until the skin is charred and releases easily, 6–8 minutes. Flip carefully and grill the other side until cooked through, another 6–8 minutes. Grill the lemon halves cut-side down alongside until charred.
- Transfer to a platter. Finish it: spoon the salsa verde generously over the fish, squeeze the charred lemons over, add one more drizzle of oil and a shower of flaky salt.
- Bring the whole platter to the table and let everyone flake off pieces themselves.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Grilling