Grilled Branzino Lemon Gremolata (Printable Version)

Grilled branzino pairs with zesty preserved lemon, fresh parsley, and crisp skin for bright, bold flavor.

# Ingredients:

→ Grilled Branzino

01 - 1 whole branzino (cleaned, gutted, descaled; approximately 570–900 g, or substitute similar whole fish such as trout or snapper)
02 - 15 ml olive oil
03 - 5 g sea salt
04 - 2.5 g freshly ground black pepper
05 - 1 lemon, sliced
06 - 15 g fresh herbs (thyme, rosemary, sage, or flat-leaf parsley)

→ Preserved Lemon Gremolata

07 - 1 bunch (about 30 g) flat-leaf parsley, finely chopped
08 - 60 ml chopped preserved lemons, including rind and flesh
09 - 2 garlic cloves, finely chopped
10 - 120 ml olive oil
11 - Freshly cracked black pepper, to taste
12 - Chili flakes, optional, to taste

# Steps:

01 - Rinse the cleaned, gutted, and descaled fish thoroughly inside and out, then pat completely dry with paper towels.
02 - Brush the entire exterior and cavity with olive oil. Season generously with salt and black pepper, inside and out.
03 - Insert sliced lemons and fresh herbs into the cavity of the fish.
04 - With a sharp knife, cut two to three slits into the thickest part of each side of the fish to promote even grilling.
05 - Preheat grill to medium-high heat (approx. 200°C). Oil the grates thoroughly and, if possible, reduce the heat on one side to create a cooler zone.
06 - Place fish onto the hot, oiled grill, positioning the tail over the cooler area. Grill covered for approximately 5 minutes until charred grill marks are visible.
07 - Using a thin metal spatula and tongs, gently flip the fish. Cover and continue grilling another 4–5 minutes, until the skin is crisp and opaque and the eyes have clouded.
08 - Combine parsley, preserved lemons, garlic, olive oil, cracked pepper, and optional chili flakes in a bowl. Stir to blend flavors.
09 - Transfer fish to a serving platter. Spoon preserved lemon gremolata over the grilled fish just before serving. Enjoy the crispy skin.

# Notes:

01 - Whole fish leftovers may be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet or a 175°C oven for best results.
02 - Other whole fish such as snapper or trout are excellent substitutes; adjust grill time for larger or smaller specimens.
03 - If preserved lemons are unavailable, substitute with the zest of one lemon plus 15 ml fresh lemon juice and 1.25 g salt.
04 - A wood- or coal-fired grill enhances the dish’s flavor.

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