Grilled Branzino with Salmoriglio
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 30 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein
384 cal
38g protein
4g carbs
24g fat
per serving · estimated
Ingredients
- 2 fish whole branzino, cleaned
- 2 lemon
- 2, minced garlic cloves
- 2 tbsp, chopped fresh oregano
- 2 tbsp, chopped fresh parsley
- 4 tbsp extra-virgin olive oil
Method (tap to check — screen stays awake)
- Preheat a grill or grill pan to medium-high and oil the grates.
- Score the branzino skin, season inside and out with salt, and stuff the cavities with lemon slices.
- Grill the fish for 6 to 8 minutes per side until the skin chars and the flesh flakes at 145F.
- Whisk the olive oil with the juice of one lemon, garlic, oregano, and parsley to make salmoriglio.
- Transfer the fish to a platter and spoon the salmoriglio generously over the top.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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