Lemon-Stuffed Grilled Branzino
Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Begin by stuffing the fish with lemons and herbs, then grill it until the skin is browned and crispy to add even more flavor.
- 4 1-pound whole branzino, scaled and gutted, heads and tails removed
- Salt and use freshly ground pepper
- 4 thyme sprigs
- 4 bay leaves
- 2 lemons, 1 cut into wedges, 1 thinly sliced
- 1 tablespoon(s) extra-virgin olive oil
- Finely chopped parsley, for serving
- Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf, and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.
- Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Serve right away, passing salt, lemon wedges, and parsley at the table.One serving: 259 cal, 9 gm fat, 1.5 gm sat fat, 3 gm carb, 0.8 gm fiber.
Total time: 30 min
Prep time: 14 min
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