Branzino (European Sea Bass) is classically cooked whole. This technique also works well with trout.
Ingredients
1
Whole Branzino (cleaned, gutted, head and tail on) 3 slices
lemon 4
Sprigs each of thyme and rosemary 3 tablespoons
olive oilInstructions
Pre-heat a grill to medium/high heat.
Rinse the fish and pat completely dry on outsides. Salt and pepper the insides and place lemon slices and herbs inside the fish. Brush outsides with olive oil and sprinkle with salt and pepper.
Grill 7 - 8 mins on each side. (Recipe♦470)