Grilled Branzini with Lemon and Paprika
As we continue through our tour of Catholic cuisine, we are pleased to have a shipment of branzino. A small European bass with a mild white flesh, branzino is prized throughout the Mediterranean and is of particular importance in the cookery of Italy, Spain and Greece. In all these countries the fish is typically prepared in similar manners: either grilled or roasted whole and dressed with fresh herbs, olive oil and lemon. I have decided to feature a Spanish learning approach, though with the exclusion of the paprika it could just as easily be steered towards Greek or Italian leaning accompaniments.
Grilled Branzino with Lemon and Paprika
Prep Time: 5 Minutes
Cook Time: 15 Minutes
- 2 whole bronzini
- 1 lemon
- 6 garlic cloves
- 2 tablespoons chopped parsley
- 4 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Preheat your grill to medium high heat. Alternatively, you can roast this recipe in the oven on 400 degrees. While your grill is heating mix the paprika into enough salt and pepper to season the fish. When seasoning with something as fine as paprika I always recommend mixing it in with you other spices, to enable more even distribution, rather than a few large spots of paprika and a largely unseasoned fish. Slice the lemon into ⅛ inch slices, and peel and smash your garlic cloves. Lightly season your fish inside and out with the seasoning mixture. Put a pinch of parsley, several slices of lemon and garlic cloves inside the body cavity of each fish. Lightly drizzle the outside of each fish with a small amount of olive oil and rub into the skin.
Grill the fish on medium high heat until the skin is crispy and flesh is cooked through, about 5 to 6 minutes per side. After removing from the grill drizzle each fish with a small amount more olive oil and garnish with a pinch of parsley. Serve on top of a bed of Spanish style rice with prepared grilled vegetables.