Very few ingredients are needed, and with our incredibly fresh Greek Branzino from Oysterblood, it is not hard to make this taste as great as at the very best Greek restaurants in Montreal!
While prepping and cooking the fish is straightforward, the trickiest part of serving this recipe is in the deboning of the fish!
Be sure to look at the video below by Pamela Salzman that demonstrates one great way to debone it!
Preheat BBQ to 400°F
Wash and dry the Branzino well both inside and outside.
Leave to dry in your fridge wrapped in a paper towel until you are ready to prepare your fish. Having a dry fish makes the grilled fish much crispier.
Brush the inside of the fish with olive oil and the outside with grapeseed oil.
Generously salt and pepper the inside and outside of the fish
Add slices of lemon, a few sprigs of thyme, and a bayleaf to the inside of the fish
Brush the BBQ generously with Grapeseed Oil
Grill for 6 minutes without disturbing the fish until 6 minutes are up!! Then flip and grill for another 6 minutes.
Remove from the BBQ, and filet the fish, trying to remove all the bones. See video below on how to debone. It is very helpful!
Once plated, drizzle with great olive oil, a squeeze of lemon, on each piece!
If you don't have grapeseed oil, you can also brush your BBQ with avocado oil, or any oil that has a very high burn temperature.