Session 89 — Whole Grilled Branzino
← Block 17–18: Seafood — Fish Overview
Skill: Small whole fish on the grill — scored, rubbed with olive oil, placed over direct heat, flipped once. The bones protect the flesh from drying, the skin chars beautifully, and the result is cleaner-tasting than almost any fillet preparation. Two minutes per side is usually enough for a 500g fish.
Full Meal: Whole grilled branzino (or snapper) + salsa verde or gremolata + Serious Eats — Best Roast Potatoes + Tomato, Cucumber & Red Onion Salad
🎥 Compare Notes: Go Fish (Jacques Pépin) — Watch how he reads the cooked fish and separates the fillet from the bone at the table; that's the finishing move that makes whole fish feel confident rather than awkward.