Whole Branzino Stuffed with Lemons and Herbs
Two 1-1/4 to 1-1/2 lb fresh, whole Branzino, scaled and gutted
2 large lemons
3 tablespoons extra virgin olive oil
Assorted fresh herbs such as parsley, thyme and basil
Salt and pepper
1. Preheat the grill to medium-high heat. Lightly grease the grill rack using a paper towel dipped in olive oil. Slice the lemons into thin slices and stuff the cavity of each fish with 4 lemon slices and a few whole sprigs of selected herbs, then season the inside with salt and pepper.
2. Brush the outside of the fish with olive oil, place a few additional slices of lemon on top and wrap with butcher’s twine several times along the width to secure the lemons. (Note, also tie a loop around the tail and make a knot). Then, wrap the string, length-wise, around the rest of the fish, and tie it off near the head.
3. Grill the Branzino over medium-high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Carefully cut twine off each Branzino and serve immediately with lemon wedges.