Grilled Whole Branzino with Lemon & Oregano (Lavraki)
The way it's served at Greek seaside tavernas: whole branzino stuffed with lemon and herbs, grilled until the skin crisps, then dressed with ladolemono, a lemon-olive oil sauce. Served with grilled zucchini.
Ingredients
- 2 (1 1/2 lb) Whole branzino, cleaned and scaled
- 2 Lemons
- 4 sprigs Fresh oregano or thyme
- 2 tbsp Extra-virgin olive oil, divided
- 1 tsp Dried Greek oregano
- 2 medium Zucchini, sliced lengthwise
- 1 tbsp Fresh parsley, chopped
Directions
- Heat the grill to medium-high, clean the grates well and oil them.
- Pat the fish dry, score the skin 3 times on each side and season inside and out with salt. Stuff with lemon slices and herb sprigs. Brush the outside and the zucchini with a little of the oil.
- Grill the fish 6 to 8 minutes per side, without moving it until it releases easily, until the flesh flakes at the bone. Grill the zucchini 3 minutes per side.
- Whisk the remaining oil with the juice of 1 lemon, dried oregano and salt. Spoon over the fish and zucchini and finish with parsley.
Calorie breakdown
Branzino 160 · olive oil 60 · zucchini 17 · lemon + herbs 4
💡 Lighter tip: A fish grilling basket makes flipping whole fish foolproof. Branzino is also sold as European sea bass.
Helpful for this recipe
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