Ingredients

• 2 whole branzino, cleaned and scaled
• Olive oil
• Salt and pepper
• Lemon, sliced
• Fresh thyme and parsley
• For salsa verde: parsley, capers, garlic, anchovy (optional), lemon juice, olive oil, Dijon mustard

Steps

1. Blend or finely chop all salsa verde ingredients together. Season to taste and set aside.
2. Score branzino skin with a sharp knife. Stuff cavity with lemon slices and fresh herbs.
3. Rub all over with olive oil, salt, and pepper.
4. Grill over medium-high heat 5–6 minutes per side until skin is crispy and fish is cooked through.
5. Transfer to a platter and spoon salsa verde generously over the top.