I love eating a whole fish, but I don't love the bones. What I have found is that some fishes work better than others for this purpose and Branzino is one that works great. It is easy to separate the meat away from the bones and the fish is very flavorful, perfectly flavored with just lemon, but I added some olives for a little more fun.
- Cook Time
- Prep Time
2 (1½ lbs.) whole Branzino
- 1 lemon, sliced
¼ cup pitted Kalamat olives
- 6 sprigs fresh oregano
Extra virgin olive oil, such as Colavita
- salt and pepper
Wash the fish well and pat dry. Salt and pepper the cavity of the fish lightly, insert a few slices of lemon in each fish, a handful of olives and three sprigs of oregano. Toothpick the cavity closed or tie with butcher’s twine if desired.
Rub the outside of the fish with the 2 tbsp of olive oil. Sprinkle with salt and pepper. Prepare an indoor grill pan or outdoor grill by rubbing it with some olive oil as well. Grill the fish over a medium hot grill for 6-8 minutes on each side until flakey but moist inside.
Tip: The fish may also be roasted in the oven at 400° in a well greased roasting pan until cooked through, about 20-25 minutes.
This dish can also be prepared using fillets instead of the whole fish and roasting them in the oven. Simply brush fillets with olive oil, salt and pepper, and lay 1-2 sprigs of oregano and 2-3 lemon slices and some olives on top of each. Bake in a preheated oven for 10-12 minutes at 400°.