TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 2 whole fresh branzino (2 1/2 pounds each), scaled, cleaned and gutted, and washed
  • Kosher salt and freshly ground black pepper
  • 2 small handfuls baby arugula
  • 2 lemons, sliced
  • 1 small bulb fennel, sliced
  • Olive oil, for drizzling
  • 1/4 cup dry white wine
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Directions

Heat a grill to medium high.

Sprinkle the fish with salt and pepper and place each on a double rectangle of foil. Top with the arugula, half the lemon slices and the fennel. Sprinkle the outside of the fish with salt and pepper, drizzle lightly with olive oil and splash each with some wine. Enclose each fish in the foil, sealing to make a packet. Wrap each fish one more time with foil.

Place the foil packets on the grill and cook for 25 to 30 minutes.

Remove the skin and fillet the fish from the bones. Serve on a platter with the remaining lemon slices. Garnish with the arugula and fennel. Squeeze a little lemon juice on top of the fish, just enough to taste.

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4

Newest Ratings and Reviews

Read all 3 reviews

  • on August 11, 2013

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    This was fabulous. I used whole branzinos, heads and all. It took no time to prepare. My family did not like dealing with the bones so I made it again with 1 1/2 cod filets with skin on one side, still great. I would suggest using the non-stick aluminum foil so the skin does not stick and get wasted. I also oiled both sides of the whole fish and flipped it over half-way through the cooking time. The fennel and arugula were great together with the lemon and I will try that sauted on grilled chicken or pork, maybe add some leeks???. Also as a complete side note. I am diabetic and this recipe was so fresh healthful, and tasty. I can't thank you enough as many of your recipes work as-is which demonstrates your points about quality of food, nutritious eating, and the personal touch going hand in hand with health.

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  • on September 05, 2012

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    Whole Foods had fresh Branzino so I had to try this recipe and we truly enjoyed it. Great combination of flavors.

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  • on February 12, 2012

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    Quite a tasty recipe. We really liked how the lemon infused everything. The fennel was especially good with the lemon.

    We didn't have Branzino so we used whole trout instead. I've never had Branzino so I can't compare the two fish, but we found the trout to be very good in this recipe.

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