Whole Grilled Branzino with Lemon and Herb Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A whole branzino grilled to tender perfection, infused with lemon and fresh herbs, finished with a melt-in-your-mouth herb butter. This Mediterranean-inspired seafood recipe, ready in about 22 minutes, pairs whole branzino, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium heat (about 375°F). Pat dry 2 whole branzino fish and brush both sides with 3 tbsp olive oil. Season inside and out evenly with 1 1/2 tsp sea salt and 1 tsp black pepper.
  2. Step 2: Stuff each cavity with 3 lemon slices and 2 sprigs of fresh thyme to infuse flavor during grilling.
  3. Step 3: Place the fish on the grill and cook for 5-6 minutes per side, turning carefully once, until the skin is crisp and the flesh flakes easily with a fork.
  4. Step 4: Meanwhile, mix 4 tbsp softened unsalted butter with 2 minced garlic cloves and 2 tbsp chopped fresh parsley in a small bowl until combined.
  5. Step 5: Remove the grilled branzino from the grill and immediately spread the garlic herb butter inside the cavity and over the top of the fish while hot, allowing it to melt and soak into the flesh before serving.

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