Variation
Substitute thyme with oregano or rosemary for a bolder herbal profile.
Dinner · Seafood · Mediterranean
Grilled Branzino With Blistered Cherry Tomatoes
A light, restaurant-quality grilled branzino served with smoky blistered cherry tomatoes and a bright lemon-herb vinaigrette.
Prep
15 min
Cook
15 min
Difficulty
Medium
Serves
2
Preparation
Get these tasks done before you start cooking.
Fish Prep
- 1
Dry and Season
Pat the fish extremely dry with paper towels inside and out to prevent sticking.
Tip: Dry skin is the secret to a crispy finish.
- 2
Stuff the Cavity
Season the inside with salt and pepper, then tuck in the lemon slices and thyme sprigs.
How to Make Grilled Branzino With Blistered Cherry Tomatoes
Total time: 30 min · Yields 2 servings
- 1
Preheat the Grill
Clean your grill grates thoroughly and preheat to medium-high heat (about 200C). Lightly oil the grates using a folded paper towel dipped in vegetable oil.
- 2
Char the Tomatoes
Toss cherry tomatoes with 1 tablespoon of olive oil and salt. Place them in a grill basket or a cast iron skillet on the grill for 5 to 7 minutes until the skins burst and darken.
- 3
Grill the Branzino
Brush the outside of the fish with olive oil. Place the fish directly on the grates and cook undisturbed for 6 to 7 minutes. Flip carefully using a wide fish spatula when the skin releases easily.
- 4
Finish the Fish
Cook on the second side for another 5 minutes or until the internal temperature reaches 63C. The flesh should be opaque and flake easily at the thickest part.
- 5
Prepare Vinaigrette
Whisk the remaining olive oil, lemon zest, garlic, parsley, and capers in a small bowl. Stir in the warm blistered tomatoes.
Chef's Tips
- Do not try to flip the fish too early. If it sticks, it needs another minute for the skin to sear and release.
- Use a fish basket if you are worried about the fish falling apart on the grates.
What to Serve with Grilled Branzino With Blistered Cherry Tomatoes
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside a crisp arugula salad with a light lemon dressing.
- Place over a bed of buttery couscous to soak up the juices.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add a pinch of red chili flakes to the tomato vinaigrette for a spicy kick.
Storage & Reheating
Best enjoyed immediately. Leftovers can be stored in an airtight container for up to 2 days and are excellent served cold in a salad.
Further reading
Frequently asked questions
How do I stop grilled branzino from sticking to the grill?
Ensure the grill grates are scrubbed clean and well-oiled. Most importantly, pat the fish skin completely dry before oiling it, and don't flip it until the skin has naturally released from the heat.
Can I use frozen fish for this recipe?
Yes, but ensure it is fully thawed and patted dry. Fresh fish typically yields a firmer texture for grilling.
Should I leave the head on the fish?
Yes, cooking whole fish with the head and tail on helps retain moisture and provides the best presentation.
What is the best temperature for grilled branzino?
Target a medium-high heat around 200C (400F). The fish should reach an internal temperature of 63C (145F).
Is branzino the same as sea bass?
Branzino is specifically the European sea bass. It is prized for its lean, white, and flaky flesh.
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