Description
This Grilled Branzino with Tomato-Olive Salsa is a simple yet elegant Mediterranean-inspired dish featuring whole branzino fish grilled to perfection and topped with a fresh, vibrant salsa made from tomatoes, olives, herbs, and a tangy lemon dressing. It’s a light, flavorful meal perfect for summer dinners or special occasions, combining the smoky char of the grill with a bright and savory salsa that complements the mild, flaky fish beautifully.
Ingredients
For the Branzino
- 2 whole branzino, cleaned and scaled (about 1 to 1.5 pounds each)
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 lemon, sliced
- Fresh herbs (such as thyme, rosemary, or parsley), for stuffing
For the Tomato-Olive Salsa
- 1 cup cherry tomatoes, quartered
- 1/2 cup black olives, pitted and sliced
- 1 small red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon capers, drained
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Branzino: Rinse the branzino under cold water and pat dry with paper towels. Make three diagonal slashes on each side of the fish to ensure even cooking. Season inside and out generously with salt and pepper. Stuff the cavity of each fish with lemon slices and fresh herbs.
- Preheat the Grill: Heat the grill to medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking.
- Grill the Fish: Brush the outside of the fish with olive oil to help with browning and sticking. Place the branzino directly over the heat and grill for about 5-7 minutes per side, depending on size. The fish is done when the flesh is opaque and flakes easily with a fork.
- Make the Tomato-Olive Salsa: While the fish grills, combine the quartered cherry tomatoes, sliced olives, finely chopped red onion, parsley, and capers in a bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.
- Serve: Remove the fish from the grill, transfer to a serving platter, and spoon the tomato-olive salsa over the top. Garnish with additional fresh herbs if desired and serve immediately.
Notes
- If you don’t have access to a grill, the branzino can be cooked on a grill pan or baked in the oven at 425°F (220°C) for 15-20 minutes.
- To avoid sticking, make sure the grill grates are thoroughly cleaned and oiled before grilling the fish.
- You can substitute black olives with kalamata olives for a more robust flavor.
- Adjust seasoning of the salsa to your taste; a pinch of red chili flakes can add a nice kick.
- Fresh herbs like basil or cilantro can be used in place of parsley for a different flavor profile.
