Grilled Whole Branzino with Lemon and Garlic

By á-32

Ingredients

• 2 whole branzino, each 1 to 1 1/2 lb., scaled, cleaned and fins removed
• Kosher salt and freshly ground pepper, to taste
• 1/2 lemon, thinly sliced
• 1 garlic clove, thinly sliced
• 2 small fresh thyme sprigs
• 1 1/2 Tbs. olive oil
• Grilled fennel and tomatoes on the vine for serving (see related recipe at left)
• Grilled smashed potatoes with lemon-oregano vinaigrette (see related recipe at left)

Preparation

Step 1

Prepare a medium-hot fire in a grill.

Season each fish cavity with salt and pepper. Place the lemon slices, garlic slices and 1 thyme sprig inside each cavity. Drizzle the outside of the fish with the olive oil, and season with salt and pepper. Place the fish in separate fish baskets and close the latch.

Place the fish baskets on the grill. Cook, turning once, until the skin is crispy and the fish is cooked through, 4 to 6 minutes per side. Unlatch the baskets and transfer the fish to a platter. Serve with grilled fennel, tomatoes and smashed potatoes. Serves 2 to 4.

Williams-Sonoma Kitchen