Grilled Branzino with Charred Lemon & Bitter Leaf Salad
Griddled branzino cooked skin-side down then flipped, with charred lemon, served alongside bitter leaf and rocket.
- 600 g whole branzino or sea bass, cleaned and gutted
- 150 g radicchio, roughly chopped
- 100 g rocket
- 2 whole lemon
- 60 ml extra virgin olive oil
- 1 whole garlic clove, minced
- 10 g Dijon mustard
- 1 tbsp red wine vinegar
- 5 g sea salt
- 2 g black pepper
- 15 g fresh parsley, chopped
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Add to a shopping listHow the shopping list works →- Step 1
Pat the branzino dry with kitchen paper and season inside and out with sea salt and black pepper.
- Step 2
Heat a griddle or grill pan over medium-high heat until very hot (about 3 minutes).
- Step 3
Brush both sides of the fish lightly with 10 ml olive oil.
- Step 4
Place fish on the hot grill, skin-side down, and cook for 4-5 minutes without moving until skin is crispy and charred.
- Step 5
Carefully flip and cook for another 3-4 minutes until flesh is opaque and flakes easily.
- Step 6
Cut lemons in half and place cut-side down on the grill for 2 minutes until charred and caramelised.
- Step 7
While fish cooks, whisk together 50 ml olive oil, minced garlic, Dijon mustard, and red wine vinegar in a small bowl. Season with salt and pepper.
- Step 8
Toss radicchio and rocket with the vinaigrette and divide between two plates.
- Step 9
Transfer grilled fish to plates and arrange charred lemon halves alongside.
- Step 10
Drizzle any remaining dressing around the plate and garnish with fresh parsley.
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