Grilled Branzino with Lemon-Caper Vinaigrette

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Whole branzino grilled until skin is crisp and flesh is flaky, served with a bright lemon and caper vinaigrette that highlights the fresh seafood flavors. This Mediterranean-inspired seafood recipe, ready in about 22 minutes, pairs whole branzino, cleaned and scaled, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 fish (about 1 lb each) whole branzino, cleaned and scaled
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp lemon juice
• 2 tbsp capers, rinsed and chopped
• 2 tbsp fresh parsley, chopped
• 1 garlic clove, minced

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Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat. Pat 2 whole branzino dry and rub both sides and cavity with 2 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Grill fish for 5-6 minutes per side, flipping carefully, until skin is crispy and flesh flakes easily with a fork.
3. Step 3: While fish cooks, whisk together 1 tbsp olive oil, 3 tbsp lemon juice, 2 tbsp chopped capers, 2 tbsp chopped fresh parsley, and 1 minced garlic clove in a small bowl.
4. Step 4: Remove fish from grill and transfer to a serving platter. Spoon lemon-caper vinaigrette over the top and serve immediately with extra lemon wedges.