Grilled Branzino (Levrek)
Branzino or levrek is a highly-prized fish in Turkish cuisine, known for its beautiful, flaky white meat. Levrek is frequently eaten grilled, but also occasionally prepared in other styles as well.
Prep Time: 10m
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Cook Time: 20m
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Ingredients
- 1 whole Branzino, scaled
- 2-3 lemons
- 1 bunch parsley
- 3 cloves garlic
- olive oil
- 2 tsp cumin
- salt and pepper
Instructions
- Pat branzino (and cavity) dry with a paper towel, then make three diagonal 3-inch slashes in each side of the fish with a knife.
- Combine crushed garlic, olive oil, cumin and the juice of half a lemon in a small bowl to form a paste. Cover the whole fish with this paste, including the cavity.
- Stuff the cavity with thinly sliced lemon and parsley leaves.
- Apply olive oil to grill grates with a soaked paper towel. Grill fish over medium-high flame on each side until skin is crisp, flipping carefully with a fish spatula.
Notes
If you prefer, you may also have your fishmonger butterfly the branzino to provide a larger direct grilling surface. In that case, you'll simply serve with lemon wedges and parsley as a topping.