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Whole Branzino with Salsa Verde
Ingredients:
FOR THE SALSA VERDE:
- 1 cup loosely packed Italian parsley leaves and tender stems, roughly chopped
- 2 tablespoons capers in brine, drained and finely chopped
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons freshly squeezed lemon juice, from half a lemon
- 5 tablespoons extra-virgin olive oil 1⁄4 teaspoon kosher salt A few cracks of black pepper
FOR THE FISH:
- 2 11⁄4-pound branzini, cleaned and scaled
- 2 teaspoons kosher salt
- 1 lemon, thinly sliced
- 6 sprigs thyme
- 2 tablespoons extra-virgin olive oil
Instructions:
- Preheat a grill or grill pan to medium-high heat.
- In a small bowl, combine the parsley, capers, lemon zest, lemon juice, and olive oil. Season with the salt and set aside to let the flavors marry.
- Score the skin of each branzino, making 3 slashes from the top of the back down to the belly on each side. The slashes should be thick enough to cut through the skin but not deep into the flesh. Season the fish all over, inside and out, with the salt. Place 2 slices of lemon and 3 sprigs of thyme inside each cavity. Rub the outside of the fish with the olive oil. Place the fish
- on the prepared grill and cook, covered and undisturbed, until the first side is deeply browned and the skin is crispy, about 7 minutes.
- The skin will release easily from the pan or grates when ready to be flipped. Flip the fish and cook, covered, until the second side is deeply browned and the fish is just cooked through, another 6 to 7 minutes. Remove to a plate or platter and serve with the salsa verde.