Ingredients:

  • 2 whole branzino (European Sea Bass), about 1 lb each, scaled and gutted
  • 1 large lemon, half sliced into rounds and half reserved for juice
  • 4 cloves garlic, smashed
  • 6 sprigs fresh oregano or thyme
  • 2 tbsp extra virgin olive oil
  • 1/4 cup extra virgin olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp dried oregano

Instructions:

  1. Preheat your outdoor grill to medium high (about 400°F/200°C). Wait until the grates are glowing and clean.
  2. Pat the 2 whole branzino completely dry with paper towels inside and out. Moisture is the enemy of crispy skin; if it's wet, it will steam instead of sear.
  3. Make three shallow diagonal cuts on both sides of each fish. This prevents the skin from shrinking and curling, plus it lets the seasoning deep inside.
  4. Rub the fish with 2 tbsp extra virgin olive oil, then sprinkle generously with 1 tsp Kosher salt and 1/2 tsp black pepper.
  5. Place 2 smashed cloves of garlic, 3 lemon rounds, and 3 sprigs of fresh oregano inside each fish. Wait until the belly is full but can still close.
  6. Use a rolled up paper towel dipped in oil to wipe the grates just before adding the fish. Do this until the grates look glossy.
  7. Lay the fish down and cook for 6 minutes. Do not touch it until the skin naturally releases from the grate.
  8. Use a fish spatula to gently roll the fish over. Cook for another 5-6 minutes until the skin is charred and the meat is opaque at the bone.
  9. While the fish rests, whisk 1/4 cup extra virgin olive oil, lemon juice, and 1/2 tsp dried oregano in a small bowl.
  10. Pour the lemon oil dressing over the hot fish and serve immediately. Wait 3 minutes before eating to let juices redistribute.