© Keller + Keller
Active Time
15 MIN
Total Time
30 MIN
Yield
Serves : 4

The Good News Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Barbara Lynch stuffs the fish with lemons and herbs, then grills it until the skin is browned and crispy to add even more flavor. Plus: F&W's Fish and Seafood Cooking Guide    More Healthy Fish Recipes  

How to Make It

Step 1    

Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.

Step 2    

Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Serve right away, passing salt, lemon wedges and parsley at the table.

Notes

One Serving 259 cal, 9 gm fat, 1.5 gm sat fat, 3 gm carb, 0.8 gm fiber.

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