- 2 1 lb Whole Branzino scaled and gutted, heads and tails removed
- Salt and Freshly Ground Pepper generously on all sides
- 1 Orange thinly sliced
- 1 Lemon thinly sliced
- 4 Garlic Cloves minced
- 2 tbsp Butter
- 2 tbsp Capers
- 3 tbsp Fresh Dill chopped
- 3 tbsp Fresh Parsley chopped
- 1 tbsp Extra-Virgin Olive Oil
Garnish
- 1 Lemon cut into wedges
- Finely Chopped Parsley for serving
Prepare your grill or grill pan by lighting it or preheating it.
Generously season the cavities of the branzino fish with salt and pepper. Stuff each cavity with chopped dill, parsley, capers, minced garlic, 1 tbsp butter, 2 slices of orange, and 2 slices of lemon. Rub the outside of the branzino with olive oil and season it with salt and pepper.
Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 6-7 minutes per side (depending on the size). Serve the grilled branzino immediately, with lemon wedges and a sprinkle of chopped parsley.
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Serving: 1g | Calories: 614kcal | Carbohydrates: 9.5g | Protein: 96g | Fat: 20.8g | Saturated Fat: 6.4g | Cholesterol: 218mg | Sodium: 552mg | Potassium: 212mg | Fiber: 2.1g | Sugar: 4.7g | Calcium: 167mg | Iron: 3mg