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Grilled whole branzino with lemon caper sauce. Find all the tips you need for grilling and serving whole fish.
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Grilled whole branzino with lemon caper sauce

This grilled whole branzino with lemon caper sauce is an easy 15-minute grilled whole fish recipe. Find all the tips to cook whole fish on the grill and serve it on the table.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Dish
Cuisine: American
Servings: 2 people
Calories: 563kcal
Author: Sophie

Ingredients

For the fish

  • 1 whole branzino
  • half a lemon
  • half a small onion
  • fresh dill (or your favorite herbs)
  • olive oil
  • salt and pepper

For the lemon caper sauce

  • 1 tablespoon caper
  • 1 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • lemon zest (optional)
  • 1/8 teaspoon salt

Instructions

  • Preheat the grill, clean and oil the grates well, prepare it for medium-high heat.
  • Prep the fish while the grill is preheating.
  • Wash the fish and pat dry (I usually have my fishmonger scale and gut the fish). Score both sides of the fish. Massage it with 1/2 tablespoon of olive oil and sprinkle both the outside and the cavity of the fish generously with salt and pepper.
  • Cut lemon and onion into thin slices. Stuff lemon slices, onion slices, and dill into the cavity of the fish.
    Grilled whole branzino lemon caper sauce
  • When the grill is ready (remember it needs to be hot), place the fish on the grill and let it cook for 5-6 minutes.
  • When the fish no longer sticks to the grates, it's time to flip. Use a spatula to slide under the fish and together with a pair of tongs, flip it. Cook for another 5 minutes (amount of time depends on how big your fish is).
  • When the fish is fully cooked, transfer to a serving plate and follow the steps I mentioned earlier to cut it. Drizzle lemon caper sauce over it and enjoy.

For the lemon caper sauce

  • While the fish is cooking, put all ingredients to make the sauce into a bowl and mix well to combine.

Notes

If you don't have fresh herbs on hand, you can sprinkle dried Italian herbs generously into the cavity of the branzino.

Nutrition

Calories: 563kcal | Carbohydrates: 1g | Protein: 80g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 360mg | Sodium: 567mg | Potassium: 1152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 4mg