Recipe courtesy of Rocco DiSpirito
30 min
15 min
15 min
4 servings


  • 9 pounds assorted Mediterranean fish and shellfish, such as branzino, dorade, and red mullet, scaled and gutted; and langoustines and large sea scallops, shelled
  • 8 lemons, juice 5 of the lemons and cut the other 4 in half
  • Extra-virgin olive oil, for dressing the fish
  • Salt and freshly ground pepper
  • 4 ounces thyme sprigs
  • 10 sprigs parsley, roughly chopped


Preheat grill.

Rinse the fish inside and out and pat dry. Place the fish and shellfish in a shallow plate and sprinkle on all sides with lemon juice. Drizzle olive oil over everything and season inside and out with salt and pepper. Stuff the whole fish with a few thyme sprigs.

When the grill is too hot to hold your hand 6-inches above the grill for more than a few seconds, it's ready. Grill the fish without moving it until golden brown grill marks appear. Turn it over and finish grilling on the second side; until the flesh is moist and opaque. Some fish may take longer than others; check often and remove the fish as it finishes cooking.

To serve, arrange the cooked fish on a large serving platter and drizzle all over with extra-virgin olive oil. Mix any leftover lemon juice with olive oil and coarse salt to make a dipping sauce. Garnish with the parsley and lemon halves.

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