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Grilled Branzino with Roasted Vegetables and Lemon Herb Sauce inspired by Biba
Inspired by Biba

Grilled Branzino with Roasted Vegetables and Lemon Herb Sauce

Main Course Gluten-Free Dairy-Free
This elegant Italian seafood dish features whole Mediterranean sea bass, grilled to achieve crispy skin while maintaining moist, flaky flesh inside. The simple preparation allows the clean, delicate flavor of the fish to shine. Accompanied by a medley of seasonal roasted vegetables and finished with a bright lemon herb sauce, this dish embodies the light yet satisfying coastal Italian approach to seafood.
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Servings 4

Ingredients

  • 2 whole Whole branzino (European sea bass) (About 1-1.5 lbs each, scaled and gutted)
  • 3 whole Lemons (1 sliced, 2 for juice and zest)
  • 4 sprigs Fresh rosemary sprigs (2 whole, 2 chopped)
  • 4 sprigs Fresh thyme sprigs (2 whole, 2 chopped)
  • 6 cloves Garlic cloves (4 sliced, 2 minced)
  • 1 pint Cherry tomatoes (Halved)
  • 2 medium Zucchini (Cut into 1/2-inch half-moons)
  • 2 medium Yellow squash (Cut into 1/2-inch half-moons)
  • 1 large Red bell pepper (Cut into 1-inch pieces)
  • 1 medium Red onion (Cut into 1-inch wedges)
  • 6 tbsp Extra virgin olive oil (Divided)
  • 1/2 cup Dry white wine
  • 1/4 cup Fresh parsley (Chopped)
  • 1/4 cup Fresh basil leaves (Torn)
  • 2 tbsp Capers (Rinsed and drained)
  • 2 tsp Kosher salt (Divided)
  • 1 tsp Freshly ground black pepper (Divided)

Tools You'll Need

  • Grill or grill pan
  • Large rimmed baking sheet
  • Fish spatula or two regular spatulas
  • Small saucepan
  • Sharp knife
  • Kitchen shears (optional)
  • Large mixing bowl
  • Pastry brush or spoon for oil

Chef's Tip

Score the skin of the branzino with three diagonal cuts on each side before grilling. This not only helps the fish cook more evenly but also allows the marinade to penetrate deeper, enhancing the flavor throughout the flesh.

Instructions

  1. Preheat oven to 425°F (220°C). Preheat grill to medium-high heat.
  2. In a large bowl, toss cherry tomatoes, zucchini, yellow squash, bell pepper, and red onion with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  3. Spread vegetables on a large rimmed baking sheet in a single layer. Roast for 20-25 minutes, tossing halfway through, until vegetables are tender and lightly caramelized.
  4. Meanwhile, pat fish dry inside and out with paper towels. Make three diagonal slashes on each side of the fish, cutting through the skin but not into the flesh.
  5. Season the cavity of each fish with salt and pepper. Stuff each cavity with slices of lemon, 1 sprig each of rosemary and thyme, and sliced garlic.
  6. Brush the outside of the fish with 1 tablespoon olive oil and season with salt and pepper.
  7. Oil the grill grates well. Place fish on the grill and cook for 5-6 minutes per side, until the skin is crisp and the flesh is opaque and flakes easily.
  8. While fish is cooking, prepare the herb sauce: In a small saucepan, heat remaining 2 tablespoons olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  9. Add white wine and simmer until reduced by half, about 3-4 minutes.
  10. Remove from heat and stir in lemon juice, lemon zest, chopped herbs, capers, remaining salt and pepper. Keep warm.
  11. When vegetables are done, stir in torn basil leaves.

Plating

Place a generous portion of roasted vegetables on one side of a warmed dinner plate. Carefully transfer the whole grilled branzino to the plate, positioning it alongside the vegetables. Spoon the lemon herb sauce over and around the fish. Garnish with additional fresh herbs and lemon wedges if desired.

Storage & Reheating

Fish is best enjoyed immediately after cooking. If you must store leftovers, refrigerate in an airtight container for up to 2 days. Gently reheat in a 300°F oven until just warmed through to avoid drying out the fish. The vegetables and sauce can be stored separately and will keep for 3-4 days.

About This Recipe

Biba's Grilled Branzino was celebrated for its Mediterranean simplicity that allowed the quality of the fish to shine. This adaptation maintains the restaurant's approach of minimal intervention with the fish itself, while surrounding it with the bright, complementary flavors of herb-infused oil and seasonal vegetables. The presentation remains elegant yet approachable for the home cook.

How did it turn out?

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