- 2 Wild European Branzino, gutted and scaled
- Salt and black pepper
- 4 cloves garlic, minced
- 2 lemons, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup unsalted butter, melted
- Extra-virgin olive oil
Preheat the grill to medium-high heat.
Rinse the Wild European Branzino and pat dry with paper towels. Season the fish inside and out with salt and black pepper.
In a small bowl, combine minced garlic, chopped parsley, chopped basil, melted butter, and a squeeze of lemon juice.
Cut 3-4 slits on each side of the fish and stuff with lemon slices.
Brush the fish with olive oil and place them on the grill, making sure they do not stick.
Cook the fish for about 6-8 minutes per side, or until the skin is crispy and the flesh is opaque and flaky.
Once the fish is cooked, remove it from the grill and transfer it to a serving platter.
Drizzle the herbed lemon butter over the fish and garnish with additional fresh herbs and lemon slices.
Serve immediately and enjoy your delicious Grilled Wild European Branzino with Herbed Lemon Butter.