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Lemon-Stuffed Grilled Branzino

The Good News: Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Barbara Lynch stuffs the fish with lemons and herbs, then grills it until the skin is browned and crispy to add even more flavor.

  • Yield: 4


  • 4 none 1-pound whole branzino, scaled and gutted, heads and tails removed
  • none Salt and freshly ground pepper
  • 4 none thyme sprigs
  • 4 none bay leaves
  • 2 none lemons, 1 thinly sliced, 1 cut into wedges
  • 1 tablespoon extra-virgin olive oil
  • none 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.


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Lemon-Stuffed Grilled Branzino Recipe