Lemon-Stuffed Grilled Branzino

Name: Lemon-Stuffed Grilled Branzino
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 bay leaves; 2 kilograms whole branzino—scaled and gutted, heads and tails removed; 2 lemons—1 thinly sliced, 1 cut into wedges; 1 Tbsp extra-virgin olive oil; 4 servings Finely chopped parsley, for serving; 4 servings Salt and freshly ground pepper; 4 thyme sprigs

Lemon-Stuffed Grilled Branzino might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 489 calories, 81g of protein, and 14g of fat. This recipe serves 4. If you have olive oil, branzino—scaled and gutted, thyme sprigs, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Bay Leaves

European Seabass

Lemon

Thyme

Fish

Dry Seasoning Rub

Equipment you will use

Grill Pan

Grill

Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side.

Ingredients you will need

European Seabass

Equipment you will use

Grill

Serve right away, passing salt, lemon wedges and parsley at the table.

Ingredients you will need

Lemon Wedge

Parsley

Salt

Equipment

Grill Pan

Grill

Ingredients

Servings:

bay leaves 2kilograms

whole branzino—scaled and gutted, heads and tails removed 2

lemons—1 thinly sliced, 1 cut into wedges 1Tbsp

extra-virgin olive oil 4servings

Finely chopped parsley, for serving 4servings

Salt and freshly ground pepper 4

thyme sprigs

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.