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Recipe Detail Page
Grilled Boned Fish
Summer 2012
This recipe works for any small, whole fish. Personally I like the Mediterranean branzino a.k.a. spigola or European sea bass, although orata (dourade or European sea bream) is equally good. Use two spatulas to turn the fish on the grill, one on the base and one on top, as it’s a little tricky. Serve with spinach and sautéed potatoes.
Serves 2 to 4 depending on the size of the fish
2 whole boned and butterflied branzino or orata, about 1¼ lbs (625 g) each, with skeletons
Kosher salt and freshly ground pepper
4 sprigs oregano
6 sprigs thyme
6 thin slices lemon
1 tbsp (15 mL) extra virgin olive oil
1 tbsp (15 mL) lemon juice
1 Preheat the grill to high. Open up the fish and season with salt and pepper. Place herbs and lemon slices in the cavity on either side of the bone. Close the fish. Oil the fish and the grill well. Sprinkle fish with salt and pepper.
2 Place on grill and grill 4 to 5 minutes a side or until the eye turns white and the flesh is no longer pink.3 Remove from grill with a large spatula. For serving, remove the head and tail and discard the seasonings. Open the fish like a book, remove skeleton and cut in half. Remove the skin if desired (I love the skin myself). A spoon and a spatula does wonders in lifting the fish off the skin. Place a fillet on each plate. Sprinkle with your best olive oil, a sprinkle of lemon juice and extra chopped oregano and thyme.
Serves 2 to 4 depending on the size of the fish
