Using a sharp knife, make three to five 1/4″ deep slices (oriented top to bottom and spaced evenly) on the side of each fish. Flip the fish, and make an equal number of slices. Evenly coat the inside and outside of all three fish with olive oil, ensuring the oil penetrates into the slices in the sides of the fish. Season with salt and pepper, both inside the cavity and on the skin.
Slice two lemons into 9 slices. Cut the remaining lemons in half and set aside.
Stuff the cavity of each fish with three slices of lemon, two rosemary sprigs, and four sprigs fresh thyme. Then, using butchers twine, tie the fish closed. Toss tomatoes in remaining olive oil and sea salt.
Place the fish and tomatoes on a parchment paper-lined sheet pan, and transfer to the grill over indirect heat. Close the grill’s lid and allow to roast for 10-12 minutes.
Remove fish from the grill and quickly stoke coals to raise the grill’s temperature to 500°F. Return fish to the indirect heat zone of the grill, and place the lemon halves cut-side down over the direct heat zone of the grill. Close the lid and allow to roast for 5 minutes.
Remove fish from the grill and serve with charred lemons (for juice), your favorite veggies, rice, or chimichurri.
I have a genuine love-hate relationship with fish. Some fish I love, others I just can’t stand because, well—they taste like fish. Odd right? That a fish would taste like a fish? In any case, I’m all about the lighter tasting fish, but the fishy fish, nooo thanks.Enter whole roasted branzino which doesn’t taste fishy at all. For me, that is a good thing. In fact, its light, flaky body takes on flavor very well, and this fresh fish with lemon, rosemary, and thyme is quickly becoming a favorite around casa de seeker.
Fire Roasted Whole Branzino https://www.grillseeker.com/fire-roasted-whole-branzino/