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Lemon-Herb Grilled Branzino with Charred Asparagus

Whole grilled branzino fillets rubbed with lemon, garlic, and oregano, served alongside smoky charred asparagus spears.

Ingredients

  • 4 fillets branzino (sea bass), skin-on about 6 oz each
  • 2 tbsp extra virgin olive oil
  • 2 lemons one zested and juiced, one cut into wedges
  • 3 cloves garlic minced
  • 2 tbsp fresh oregano chopped
  • 1 tbsp fresh parsley chopped
  • 1 lb asparagus trimmed
  • 1/2 tsp sea salt divided
  • 1/4 tsp black pepper

Instructions

  1. Preheat a grill or grill pan to medium-high heat.
  2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, and half the salt and pepper.
  3. Pat the branzino fillets dry and brush both sides with the lemon-herb mixture. Let sit for 10 minutes.
  4. Toss the asparagus with a light drizzle of olive oil and the remaining salt and pepper.
  5. Grill the branzino skin-side down for 4-5 minutes, then flip and cook another 2-3 minutes until it flakes easily.
  6. Grill the asparagus alongside for 5-6 minutes, turning occasionally, until charred and tender-crisp.
  7. Plate the fish over the asparagus, scatter with parsley, and serve with lemon wedges.