Ingredients

• 2 Whole Branzino (cleaned and scaled)
• 4 tbsps Olive oil
• 1 tsp Salt
• 1 tsp Black pepper
• 1 Lemon (sliced)
• 4 Fresh thyme or rosemary sprigs
• 2 tbsps Butter
• 2 Garlic (minced) cloves
• 2 tbsps Capers (drained)
• 2 tbsps Lemon juice
• 2 tbsps Parsley (chopped)

Instructions

1. Preheat the grill to medium-high heat.
2. Rinse the branzino inside and out under cold running water and pat dry with paper towels.
3. Rub the outside of the fish with olive oil and season the inside and outside with salt and black pepper.
4. Stuff the cavity of each fish with lemon slices and thyme or rosemary sprigs.
5. Place the branzino on the preheated grill and cook for 5-7 minutes on each side, or until the skin is crisp and the flesh is opaque and flakes easily with a fork.
6. While the fish is grilling, heat the butter in a small saucepan over medium heat until melted.
7. Add minced garlic to the saucepan and sauté for about 1 minute until fragrant.
8. Stir in the capers, lemon juice, and parsley, and cook for another minute.
9. Remove the fish from the grill and transfer to a serving platter.
10. Drizzle the lemon-caper sauce over the grilled branzino, and serve immediately.

Notes

• Branzino, also known as European sea bass, is a mild white fish.
• Grilling makes the skin crispy while keeping the flesh moist.
• The lemon-caper sauce adds a tangy and salty flavor that complements the fish perfectly.