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.
Prep Time5 minutesmins
Cook Time7 minutesmins
Total Time12 minutesmins
Course: Dinner Recipes, Entrees, Main Dish, Seafood
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.
½ teaspoon salt, ½ teaspoon paprika, ½ teaspoon herbes de provence, ¼ teaspoon ground black pepper
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.
1 lb branzino fillets, ½ tablespoon olive oil
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.