Grill-Roasted Whole Branzino Recipe

Utilizing European seabass in a unique preparation
Grill-Roasted Whole Branzino on a wooden block over beds of green leaves.
Grill-Roasted Whole Branzino Jon Whittle / Marlin

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Branzino, or seabass, is an Italian staple. It is white in color, very flaky, mild on the palate, and ­perfect for serving whole. Lemons are a natural accompaniment—ours are charred for extra smokiness—and the garlic, rosemary and olive oil lend the Spanish coastal vibe we’re looking for. This recipe pairs perfectly with a Tito’s Chilton cocktail.

Ingredients | Serves 4

  • 2 whole branzino, gutted
  • 2 small Yukon gold potatoes, sliced into ⅔-inch-thick rounds
  • ½ lemon, sliced into ¼-inch rounds
  • ¼ cup extra-virgin olive oil
  • 3 cloves garlic, smashed
  • 2 sprigs rosemary, leaves finely chopped
  • 4 bay leaves
  • Salt and fresh-cracked black pepper


Heat the grill to 400 degrees, with direct heat on a grated grill. In a small pot on low heat, add olive oil, garlic, rosemary and bay leaf. Heat to steep flavors into the oil; turn off the heat, and set aside.
In a medium pot, add potatoes and then water to cover; simmer for 8 to 10 minutes to par-cook ­potatoes. Toss the lemon and potatoes in ­garlic-herb olive oil; season with salt and pepper.
Fill the branzino bellies with the lemon and potatoes, drizzling the remaining oil over the outside of the fish; season with salt and ­pepper. Grill the branzino on both sides until cooked through and the skin is charred and crispy.

Sponsored by Tito’s Handmade Vodka and Big Green Egg.

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