Grilled Whole Branzino with Herb Walnut Sauce

Grilled whole branzino is an incredibly special yet surprisingly easy main dish! The fish is cooked and served whole for an elegant and impressive main course that takes just a few simple ingredients to prepare. 

I created an herb walnut sauce to serve with it that's sort of along the lines of a chimichurri, packed with nutritious, whole-food ingredients.

If you're looking for a low-carb meal made from real, whole foods, this whole grilled branzino recipe is as good as it gets!

about branzino

Branzino has been my latest grilling go-to, and it never disappoints.

Known for its delicate, mild flavor, this tender white fish stays moist when cooked whole. Branzino is the Italian name, but you may also know it as European sea bass or Mediterranean sea bass. 

Grilling the whole fish, on the bone, enhances its natural richness. Think of any other meats cooked on the bone- they are always the most flavorful, moist, and tender, and branzino is no different.   

A simple seasoning of olive oil, salt, and pepper on the outside of the fish creates a deliciously grilled and crisp outer skin, while lemon, butter, garlic, and herbs on the inside add a fresh and bright flavor. 

why it works 

This dish checks all the boxes if you're focusing on a nutrient-dense, keto or low-carb lifestyle. And even if you're not, you'll love grilled whole branzino all the same! 

• Pure protein and healthy fats: Branzino is a flaky white fish that is lean yet rich in omega-3 fatty acids, which support heart and brain health.
• Naturally low-carb: There are zero carbs in the fish itself, making it ideal for keto or low-carb eaters.
• Whole, unprocessed ingredients: Just fish, olive oil, herbs, citrus, butter and sea salt - all real, whole foods without any hidden sugars or additives.
• Satisfying yet light: It's deeply flavorful without being heavy, and has an incredible flavor thanks to the grill. 

the ingredients

Here's a look at the ingredients you'll need to make a whole grilled branzino with the (optional) herb walnut sauce. Keep in mind that one whole branzino will serve about 2 people, so double this simple recipe if needed. 

• Branzino: Also labeled European sea bass. You can find whole branzino fresh at a fishmonger or sometimes at your grocery store's seafood counter that's already scaled and gutted. Wild branzino will be pricier than farm-raised. 
• Extra virgin olive oil: Rubbed on all sides of the fish, olive oil helps the skin crisp up beautifully on the grill. 
• Flavor additions: Butter adds a rich flavor to the fish and naturally pairs well with the garlic, fresh parsley, lemon and seasonings like salt and pepper. Simple but so good!
• For the sauce: Raw walnuts, olive oil, fresh parsley and lemon, salt, and red pepper flakes are all you need! It comes together in a food processor in a matter of minutes.

how to make grilled whole branzino

The great thing about cooking branzino whole is that you can stuff the cavity of the fish with simple seasonings and aromatics and let the grill do the rest!

Here's a look at how to make branzino on a gas grill, charcoal grill, or pellet grill (see the printable recipe card at the bottom of the page for all of the details):

Preheat your grill to medium-high heat, about 450°F to 475°F and make sure the grill grates are well-oiled to prevent the fish from sticking.

Rinse the branzino and pat it dry inside and out with paper towels. Drizzle a little olive oil all over the outside of the fish, then season generously with kosher salt and black pepper. The oil heps create a crispy skin on the grill. 

Add the softened butter, minced garlic, and chopped parsley to a small dish. Mix well, then spread it on the inside of the fish.

Place 3-4 lemon slices on the inside, then use three strands of butcher's twine to secure the fish in three places in the center.

Place fish on the grill and cook for 6-8 minutes per side, depending on the thickness, until the skin is crisp.

Use a large grilling or fish spatula to carefully flip the branzino halfway. When done, remove it from the grill and let it sit at room temperature for 5 minutes. 

Transfer to a serving platter and serve with fresh lemon wedges and extra fresh herbs, if desired.

If you're making the walnut herb sauce, drizzle that on top or spoon it onto servings of the flaky fish. 

preparing whole branzino

• Make sure your branzino is fresh! The eyes should be clear and it shouldn't smell too fishy. You can ask a fishmonger to scale and gut the fish for you. 
• I like to remove the fins from the branzino fish by using kitchen shears or an extra sharp knife.
• Before preparing the fish, rinse it well with cold water and pat it dry with paper towels. If it's too wet, the skin won't crisp as well on the grill. 

tips for the best results

• You can serve this with the herb walnut sauce that's in the recipe card or top it with your favorite fish sauce. A lemon vinaigrette or even just simple fresh lemon juice pairs well with European seabass. 
• Once you place the fish on the grill, don't move it. This is how you'll form nice grill marks on each side of the fish. If you move it too soon, the skin may also stick. 
• You can check for doneness with a meat probe or meat thermometer. The internal temperature should be 142-143°F when taken off the grill and rise a few more degrees while resting. Branzino is done at 145°F. 
• Store any leftovers in an airtight container for up to two days. 

before serving

To remove the head end and debone the fish, gently remove the twine, then separate and remove the head with a knife or a spoon.

Remove the lemon wedges from the fish cavity, and carefully open up the fish.

You should see one large column of bones, gently lift and pull that upward to remove it from the fish. Remove any large bones that are apparent but don't worry if you don't get every bone.

Branzino has many small bones so be mindful of that when serving and eating!

what to serve with whole grilled branzino

Keep the whole meal low-carb by pairing the fish with:

• Spinach and kale salad with vinaigrette dressing
• Traeger smoked asparagus
• Creamy butternut squash and leek soup

This simple, real-food dinner is proof that eating low-carb doesn't have to be complicated or restrictive.

With fresh ingredients and minimal prep, you can enjoy a restaurant-worthy meal at home that nourishes your body and satisfies your taste buds.

you might also love

• Mediterranean cod with tomatoes, olives, and feta
• Pecan coconut crusted salmon
• Pan-seared halibut with brown butter