Grilled Branzino with Tomato Olive Salsa

Name: Grilled Branzino with Tomato Olive Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 whole branzino, scaled and gutted; 3 tablespoons extra virgin olive oil, plus extra for the grill; 1 lemon, sliced into thin rounds; 4 sprigs fresh parsley; 2 sprigs fresh rosemary; Sea salt to taste; 2 cups diced tomatoes; 1/4 cup finely diced red onion; 1/4 cup pitted and chopped Kalamata olives; 2 tablespoons capers, drained; 1 clove garlic, minced; 2 tablespoons chopped fresh parsley; 1 tablespoon balsamic vinegar

This fresh and simple grilled branzino is topped with a vibrant Mediterranean salsa for a perfect meal.

By Daily Recipes Book· 🌍 Mediterranean· August 14, 2026

Grilled Branzino with Tomato Olive Salsa

dailyrecipesbook.com

Prep

20 minutes

Cook

20 minutes

Total

40 minutes

Serves

There is something so special about serving a whole grilled fish at the table. This recipe brings back my fondest memories of Sunday lunches, watching my father in law cook fresh branzino over the coals with nothing but care and a few simple Mediterranean ingredients.

I love how the tomato, caper, and olive salsa adds a bright, salty kick that cuts through the rich flavor of the fish. It looks like a fancy restaurant dish, but it is actually quite straightforward and works just as well for a busy weeknight as it does for a lazy weekend lunch.

Ingredients

2 whole branzino, scaled and gutted
3 tablespoons extra virgin olive oil, plus extra for the grill
1 lemon, sliced into thin rounds
4 sprigs fresh parsley
2 sprigs fresh rosemary
Sea salt to taste
2 cups diced tomatoes
1/4 cup finely diced red onion
1/4 cup pitted and chopped Kalamata olives
2 tablespoons capers, drained
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar

Instructions

1
In a medium bowl, stir together the tomatoes, red onion, olives, capers, minced garlic, 2 tablespoons of chopped parsley, olive oil, and balsamic vinegar. Season with a pinch of salt and set aside to let the flavors meld.
2
Pat the branzino dry with paper towels. Cut 2 or 3 shallow diagonal slashes into the thickest part of both sides. Rub the fish all over with olive oil and season generously with salt, including the inside cavity.
3
Stuff the cavity of each fish with lemon slices, parsley sprigs, and rosemary sprigs.
4
Preheat your grill to medium high heat. Clean the grates thoroughly and wipe them with an oiled paper towel to prevent sticking.
5
Place the fish on the hot grill and close the lid. Cook for 7 to 10 minutes without moving it so the skin can crisp up and release on its own.
6
Carefully flip the fish with a wide spatula. Close the lid and cook for another 7 to 10 minutes until the flesh is opaque and flakes easily with a fork.
7
Transfer the fish to a serving platter and let it rest for 2 minutes. Spoon the tomato salsa over the top and serve immediately.

💡 Tips

Store any leftover salsa in an airtight container in the fridge for up to two days. If you want to keep the fish skin extra crispy, serve the salsa on the side instead of spooning it directly over the fish before bringing it to the table.

#healthy #dinner #seafood #mediterranean #gluten free

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