-
Four 1-pound whole branzino—scaled and gutted, heads and tails removed
-
Salt and freshly ground pepper
-
4 thyme sprigs
-
4 bay leaves
-
2 lemons—1 thinly sliced, 1 cut into wedges
-
1 tablespoon extra-virgin olive oil
-
Finely chopped parsley, for serving
-
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.
-
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.
