Grilled Whole Branzino

Deselect All

Salmoriglio Sauce:

Zest and juice of 1 lemon

1/4 cup extra-virgin olive oil 

2 cloves garlic, minced 

2 teaspoons chopped capers 

2 tablespoons chopped fresh parsley 

2 tablespoons chopped fresh dill 

1 tablespoon chopped fresh tarragon 

Kosher salt and freshly ground black pepper

Fish:

One 2- to 2 1/2-pound branzino or whole brook trout, fins trimmed, gutted and scaled

2 sprigs fresh rosemary

4 sprigs fresh thyme

4 cloves garlic, crushed 

1 lemon, sliced 

Kosher salt and freshly ground black pepper 

1/2 cup extra-virgin olive oil