Grilled Mediterranean Branzino

Step 1

Pat each branzino completely dry inside and outside using paper towels, pressing gently to remove all surface moisture so the skin will crisp on the grill.

Step 2

Slice the lemon crosswise into thin rounds, about 1/8-inch thick, discarding any seeds you see.

Step 3

Smash each garlic clove with the flat side of a chef's knife to crack it open, then discard the papery skin.

Step 4

Lay one branzino on a cutting board and open the belly cavity. Place 1 smashed garlic clove, 2 lemon slices, and 2 herb sprigs inside the cavity.

Step 5

Repeat step 4 with the second branzino, using the remaining garlic, lemon, and herbs.

Step 6

Brush both sides of each stuffed branzino with 1.5 tablespoons of olive oil, coating the skin evenly.

Step 7

Sprinkle 0.375 teaspoon salt and 0.25 teaspoon black pepper evenly over both sides of each fish.

Step 8

Place the grill grate 4 inches above medium-high heat coals or set a gas grill to medium-high. Wait 3 minutes until the grate is very hot — you should feel intense heat if you hold your hand 2 inches above it.

Step 9

Lay each branzino perpendicular to the grill grates so it won't fall through. Do not move the fish for 5 minutes, allowing the skin to brown and crisp.

Step 10

Using a long metal spatula, gently slide it underneath the fish from head to tail, supporting the belly. Flip the fish in one smooth motion and cook the second side for 5 more minutes until the flesh is opaque and flakes easily when pressed.

Step 11

Transfer each branzino to a serving plate using the spatula, skin-side up.

Step 12

Scatter fresh parsley or dill over the top of each fish if desired, and serve immediately.