Ingredients
- 4 whole branzini, or other small Mediterranean fish, 14 to 16 ounces each, gutted, scaled and bones removed but head, skin and fillets left intact (should be about 8 ounces each after processing)
- Salt and freshly ground black pepper
- 3/4 cup olive oil, plus more if necessary
- 1/4 cup lemon juice
- 1 1/2 teaspoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh oregano leaves
Directions
Preheat a grill to medium-high.
Rinse the fish well under cold running water and pat dry with paper towels. Season the fish all over inside and out with salt and freshly ground black pepper. Brush each fish generously with 1/2 tablespoon of the olive oil and place directly on the grill. Cook, turning occasionally and coating with more olive oil if necessary, until flesh flakes easily and fish is cooked through, about 6 minutes per side. Place fish on a platter. Meanwhile, in a small bowl combine remaining olive oil with the lemon juice, parsley, and oregano. Season, to taste, with salt and pepper. Serve fish drizzled with the olive oil-lemon mixture.
Photo: Grilled Whole Fish, Greek-Style Recipe
















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By laurieanne_7785912
longmeadow, MA
on August 28, 2012
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I used a whole branzino. Can't believe that such a simple recipe is so delicious.
By chuck knight
placentia, CA
on May 02, 2010
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I used this on a bass and it was great. very easy and very fast. I wish I had some french bread for the extra drizzle.
By mam1716_6811064
Studio City, CA
on July 01, 2007
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This recipe was very quick and easy to make yet it tasted absolutely delicious. I just love the combination of olive oil and oregano. A little hint: Add a little bit of garlic to the olive oil mixture. It makes a huge difference.
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