Session 93 — Whole Grilled Branzino
← Block 17–18: Seafood — Fish Overview
Skill: Small whole fish on the grill — scored, rubbed with olive oil, placed over direct high 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.
📖 Read: Serious Eats — Whole Grilled Fish
Score the fish 3–4 times on each side (diagonal cuts to the bone — these allow heat to reach the thickest parts). Rub with oil, stuff the cavity with lemon slices, garlic, and herbs. Grill 4–5 minutes per side for a 500g fish over direct high heat.
Full Meal: Whole grilled branzino + Italian salsa verde + roasted potatoes + Grilled Radicchio with Balsamic
| Component | Notes |
|---|---|
| Fish | Whole branzino or snapper, 500g each |
| Sauce | Salsa verde made ahead: parsley, capers, anchovy, olive oil, lemon |
| Starch | Crispy Roasted Potatoes — parboiled, roughed up, roasted until shattering-crisp |
| Veg | Grilled Radicchio with Balsamic — bitter char against the mild fish |
🎥 Compare Notes: How to Grill and Eat a Whole Fish (Helen Rennie) — Pay attention to how she separates the fillet from the bone at the table — that finishing move makes whole fish feel confident.