Grilled Herby Branzino
2 whole branzino, butterflied and scored on top
1/3 cup olive oil
2 large garlic cloves, minced
1 Tbsp sweet paprika
1 Tbsp turmeric
1 tsp kosher salt
1/2 tsp ground black pepper
1 bunch dill, finely chopped
4 green onions
1 bunch basil
1 bunch dark opal basil, optional
1 bunch garlic chives, optional
1 large lemon, cut into thin circles
1 Anaheim pepper, cut in half lengthwise, optional
Baker’s twine, to tie fish
1 lemon cut into thin wedges, for garnish
Preheat oven to 400°F.
Place branzino on a wire rack with a baking tray underneath.
In a small bowl, combine the olive oil, garlic, paprika, turmeric, salt and pepper, then add the dill and mix.
Open the fish and liberally rub the dill mix all over the fish. Stuff with two green onions, some of the basil and garlic chives and top with lemon slices. Wrap the twine several times around the fish, then knot.
Repeat the process with the other fish.
Place the Anaheim pepper and some of the remaining herbs around the fish.
Bake in the oven for 15 to 20 minutes.
Serve hot.
