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Branzino, or seabass, is an Italian staple. It is white in color, very flaky, mild on the palate, and perfect for serving whole. Lemons are a natural accompaniment—ours are charred for extra smokiness—and the garlic, rosemary and olive oil lend the Spanish coastal vibe we’re looking for. This recipe pairs perfectly with a Tito’s Chilton cocktail.
Ingredients | Serves 4
- 2 whole branzino, gutted
- 2 small Yukon gold potatoes, sliced into ⅔-inch-thick rounds
- ½ lemon, sliced into ¼-inch rounds
- ¼ cup extra-virgin olive oil
- 3 cloves garlic, smashed
- 2 sprigs rosemary, leaves finely chopped
- 4 bay leaves
- Salt and fresh-cracked black pepper
Preparation
Heat the grill to 400 degrees, with direct heat on a grated grill. In a small pot on low heat, add olive oil, garlic, rosemary and bay leaf. Heat to steep flavors into the oil; turn off the heat, and set aside.
In a medium pot, add potatoes and then water to cover; simmer for 8 to 10 minutes to par-cook potatoes. Toss the lemon and potatoes in garlic-herb olive oil; season with salt and pepper.
Fill the branzino bellies with the lemon and potatoes, drizzling the remaining oil over the outside of the fish; season with salt and pepper. Grill the branzino on both sides until cooked through and the skin is charred and crispy.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
