Whole Grilled Branzino with Lemon-Garlic Roasted Potatoes

🍋 Why You'll Love It

This whole grilled branzino is all about elemental flavor: the crisped skin, the juicy, tender flesh, and the aromatic hit of dried oregano at the end transport you straight to a seaside taverna. Paired with deeply savory lemon-garlic potatoes roasted until golden, this meal is a sensory vacation.

🐟 Ingredient Highlights

• Branzino: Also known as European sea bass, branzino is a mild, flaky white fish that holds up beautifully to grilling. Drying it out in the fridge helps the skin crisp up on the grill—don’t skip it.
• Dried Oregano: This is the finishing touch that adds distinctly Greek character. Use a good-quality oregano (ideally Greek or Turkish), which will be more floral and less dusty.
• Waxy Potatoes: Varieties like Yukon Golds or red bliss hold their shape during roasting and soak up flavor without going mushy.
• Garlic & Bay: Roasting the garlic whole in its skin mellows it out and perfumes the whole tray. The bay adds a quiet backbone of flavor.

🔥 Tips for Success

• Grill Heat: Use a hot grill or grill pan. You want sear marks and crispy skin, but avoid overcooking the flesh—it’s done when the fish flakes easily with a fork.
• Potato Timing: If your potatoes aren’t golden after 45 minutes, crank the heat for another 10–15 minutes. They should be tender inside and caramelized on the edges.
• Arugula Add-On: A light arugula salad dressed with lemon and olive oil is a great counterpoint. Peppery and fresh against the richness of the fish and potatoes.

❓FAQs

Can I use another fish?

Yes! Dorade or trout are good substitutes if you can’t find branzino. Just adjust cook time based on size.

Do I need a grill?

A cast iron grill pan works well indoors. If you're grilling outside, oil the grates and make sure they're hot before adding the fish.

How do I know when the fish is done?

The flesh will look opaque and pull away from the bone easily. The skin should be crisp and blistered in places.