Branzino is a firm white fish with a silver skin caught, or farmed in nearshore areas surrounding Europe. Known as Branzino in Italy or Loup de Mer in France, it is often marketed as European or Mediterranean Sea Bass. By whatever name, it is a highly prized table fish.
Branzino can be served as filets but is often roasted whole. Here three whole Branzini – each 1 to 1.5 pounds — were roasted over a bed of dill on the grill. Preparation is simple. The fish are cleaned, seasoned and the cavity stuffed with lemon, garlic and dill before roasting for 10 to 15 minutes on the grill.
Cut three, or four slits across the fish on both sides before roasting. Just before cooking place a large bundle of dill on grill. Place the fish atop the dill. It will steam and char during the roasting process infusing the fish with flavor.
Serve with additional lemon on the side.Branzino filets come off cleanly with very little bone. The three whole fish, will serve four, or three if appetites are strong. Roasted Branzino is an excellent dish for early spring and through summer.
- 3 – 1 to 1.5 pound Branzini
- Salt and freshly ground black pepper
- 1 very large bunch of dill or 2 smaller bunches
- 3 to 4 cloves of garlic sliced
- 3 to 4 slices of lemon per fish plus one addition lemon for serving
- Pre-heat a charcoal or propane grill to about 600 degrees
- Clean the fish and pat dry with paper towels.
- Generously season the fish, including inside the cavity, with coarse sea salt and ground black pepper.
- Reserve enough dill to stuff in the fish cavity and to garnish the dish when serving. Set the remainder of the dill aside.
- Place lemon slices, garlic slices and dill inside the fish cavity
- Place the remainder to the dill on top of the grill grate and then place the fish on top of the grill. Close the grill and roast for 5 to 7 minutes. Turn the fish and roast for another 5 to 7 minutes testing for doneness along the way.
- When done move the fish to a serving dish, garnish with fresh dill and serve with additional lemon quarters.