Grilled Branzino with Sauce Vierge
August 18, 2025
Grilled Branzino and Sauce Vierge
Ingredients
- 2 whole branzino, gutted and cleaned
- 1 large heirloom tomato, small dice
- 2 tbsp extra virgin olive oil
- 1 tbsp finely chopped parsley
- 1 lemon thinly sliced, plus the zest and juice of 1 lemon
- kosher and flaky salt
- extra lemons for serving
Instructions
- Preheat your grill to medium high. Place a copper grill mat directly on the part of the grill that you’ll be using.
- Coat the outside and inside of the fish with olive oil and salt. Stuff the cavity with sliced lemons and secure with butchers twine.
- Place the prepared branzino on the copper grill mat and close the lid to the grill. Grill for about 4-7 minutes per side, until the flesh is opaque and flaky, depending on the size of your fish.
- While the fish cooks, make the sauce. Combine the tomatoes, olive oil, parsley, zest and juice of 1 lemon, and a few big pinches of flaky sea salt. Mix to combine and taste and season accordingly.
- Remove from the fish from the grill and serve whole or deboned. Top with the fresh tomato sauce and extra lemon wedges.
