Grilled branzino (or European bass) is an easy & tasty fish dinner that will be on your table and ready to enjoy in less than 15 minutes. It is perfectly seasoned and grilled until it has a wonderfully crispy skin.
This is the perfect white fish for a lovely gremolata sauce. Serve it with grilled yellow squash or roasted asparagus for a light and healthy meal; enjoy!
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This grilled branzino is a great white fish recipe for any seafood lover. It is easy to prepare, cooks quickly, and is incredibly delicious.
If you've never had it, Branzino is a European bass native to the coasts of Europe and has a mildly sweet flavor.
This is actually a meal that is commonly eaten as part of the Feast of the Seven Fishes, an Italian-American tradition that is celebrated on Christmas Eve!
🥘 Ingredients
You can pick up branzino fillets at any typical grocery store's seafood counter. You may find it labeled as sea bass.
- Branzino Fillets - 1 pound of branzino fillets.
- Olive Oil - ½ tablespoon of extra virgin olive oil.
- Salt - ½ teaspoon salt.
- Paprika - ½ teaspoon of paprika.
- Herbes de Provence - ½ teaspoon of Herbes de Provence.
- Pepper - ¼ teaspoon of ground black pepper.
Optional Gremolata Ingredients
You may want to serve this beautiful fish with gremolata
- Parsley - ¾ cup of finely chopped Italian flat-leaf parsley.
- Lemon Zest - 1½ teaspoons of lemon zest from one large lemon.
- Garlic - 1 teaspoon of garlic that has been grated, pressed, or minced.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Grill Branzino
This recipe is so easy that it is perfect for beginners. Make sure you have your grill, grilling utensils, and a fish basket or grill sheet.
One pound of branzino can feed 1 to 2 people, so if you want to feed the whole family, pick up extra fillets!
- Preheat and prep the grill. To get started, thoroughly clean your grill and preheat it to medium-high heat (375°-450°F / 190°-230°C). Next, oil a grill sheet, mat, or fish basket.
- Combine seasonings. In a small bowl, combine ½ teaspoon each of salt, paprika, Herbes de Provence, and ¼ teaspoon of ground black pepper. Stir to combine.
- Season fish. Clean 1 pound of branzino fillets and then pat them dry. Brush them with ½ tablespoon of olive oil, making sure to coat all of the sides. Sprinkle your seasoning mix over the flesh side of the fillets. A pinch of salt on the skin is optional, too.
- Grill. Transfer your fish to your prepared fish basket or grill sheet skin side down, then place over direct heat on the grill for 3-4 minutes. Next, flip your fish over and grill it for 2-3 minutes or until done.
- Serve. Once cooked, remove the branzino fillets from the grill and serve with fresh gremolata or drawn butter.
💭 Angela's Pro Tips & Recipe Notes
- Preparation Options: Branzino can be cooked either as fillets or whole. Preparing the whole fish involves more steps, including scaling, cleaning, and gutting.
- Room Temperature Before Cooking: Allow the branzino to sit at room temperature for about 10-15 minutes prior to grilling. This step helps in achieving even cooking.
- Storing Leftovers: To store leftover branzino, place it in an airtight container and refrigerate for up to 4 days. For longer storage, freeze it properly for up to 1 month.
- Reheating Leftovers: To reheat, place the branzino on a rimmed baking sheet and warm it in an oven preheated to 275°F (140°C) for about 15 minutes or until thoroughly heated through.
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❓ Recipe FAQs
A branzino is the same thing as a European bass. It is a white fish that is native to the coasts of Europe.
Yes, it is! Branzino is rich in important Omega-3s and selenium and is a great protein source. Plus, it has low levels of mercury.
Branzino has a mildly sweet flavor and a light and flaky texture, similar to halibut.
🐟 More Fish Recipes
- Baked Monkfish
- Grilled Mahi Mahi
- Baked Tuna Steaks
- Grilled Grouper
- Salmon With Dill Sauce
- Grilled Swordfish
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📖 Recipe Card
Grilled Branzino Recipe
Ingredients
- 1 lb branzino fillets
- ½ tablespoon olive oil (extra virgin)
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon herbes de provence
- ¼ teaspoon ground black pepper
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To get started, thoroughly clean your grill and preheat it to medium-high heat (375°-450°F / 190°-230°C). Next, oil a grill sheet, mat, or fish basket.
- In a small bowl, combine salt, paprika, herbes de provence, and ground black pepper. Stir to combine.
- Clean the branzino fillets and then pat them dry. Brush them with olive oil, making sure to coat all of the sides. Sprinkle your seasoning mix over the flesh side of the fillets. A pinch of salt on the skin is optional, too.
- Transfer your fish to your prepared fish basket or grill sheet skin side down, then place over direct heat on the grill for 3-4 minutes. Next, carefully flip your fish over and grill it for another 2-3 minutes, or until done.
- Once cooked, remove the branzino fillets from the grill and serve with fresh gremolata.
Notes
- Branzino can be prepared as fillets or as a whole fish (which is not as common in America). The whole fish will take much more preparation as it needs to be scaled, cleaned, and cut.
- Letting your fish warm to room temperature for about 10-15 minutes before grilling will help ensure that it cooks evenly.
- To store: Place any leftovers into an airtight container and store it in the fridge for up to 4 days (or 1 month if properly stored in the freezer).
- To reheat: Place your leftovers on a rimmed baking sheet and heat it in the oven at 275°F (140°C) for 15 minutes, or until heated through.
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