Branzino is a silver-skinned fish found in the European sea and saltwater lakes. It goes by many names, such as European sea bass, spigola, loup de mer, róbalo, and lubina. Branzino ranges in size from one-and-a-half to three pounds. It has a firm, white, delicate-flavored flesh that is almost sweet and the few small bones make for easy filleting or preparing whole. It’s a prized fish in Italian, Spanish, and Greek cuisines and is often prepared grilled, roasted, poached, steamed, or braised whole.
Branzino really shines in the recipe below for Lemon Stuffed Grilled Branzino. Enjoy!
Lemon Stuffed Grilled Branzino
Recipe by Barbara Lynch www.foodandwine.com
- Four 1-pound whole branzino – scaled and gutted, heads and tails removed
- Salt and freshly ground pepper
- 4 thyme sprigs
- 4 bay leaves
- 2 lemons – 1 thinly sliced, 1 cut into wedges
- 1 tablespoon extra-virgin olive oil
- Finely chopped parsley, for serving
- Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.
- Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Serve right away, passing salt, lemon wedges, and parsley at the table.