A classic Mediterranean dish, roasted branzino combines delicate flavors with simple preparation, allowing the freshness of the ingredients to shine.
This recipe is part of our series with chef, entrepreneur, and open-fire cooking expert Anya Fernald.
INGREDIENTS
2 whole branzino
1 lemon, thinly sliced with the skin on
Fresh rosemary sprigs
Olive oil
Salt and freshly ground black pepper
INSTRUCTIONS
Prepare the Fish: Rinse the branzino thoroughly and pat dry with paper towels.
Season and Stuff:
Lightly coat the inside and outside of the fish with olive oil.
Season generously with salt and black pepper.
Stuff the cavity of each fish with lemon slices and sprigs of fresh rosemary.
Preheat the Open Fire and Griddle:
Light an open fire and set up your Sea Island Forge kettle flat top attachment over the flames.
Allow it to heat until hot (about 400-450°F), ensuring an even cooking surface.
Cook the Fish:
Place the stuffed branzino directly on the hot flat top or on a lightly oiled grilling surface if preferred.
Cook for 5 minutes per side, depending on the size of the fish. Flip carefully using a fish spatula or tongs.
The fish is done when the flesh is opaque, flaky, and easily separates from the bones.
Serve:
Carefully remove the fish from the heat.
Serve hot with extra lemon wedges and a drizzle of olive oil, if desired.
