Italian Grilled Branzino — Crisp Skin, Fresh Herbs, and Charred Lemon

Heat grill to medium-high (220–230°C / 425–450°F) with the lid down for at least 15 minutes — the grates need to be genuinely hot.

Pat both fish completely dry inside and out with paper towels. Using a sharp knife, score the skin diagonally 3 times on each flank, cutting about 5 mm deep all the way to the bone.

Season the cavity and the exterior of each fish generously with sea salt and black pepper.

Slice half a lemon into thin rounds. Peel and thinly slice the garlic. Stuff each cavity with the lemon rounds, 2 rosemary sprigs, 3 thyme sprigs, half the garlic slices, and half the capers if using.

Rub the outside of each fish with about 1 tbsp olive oil, making sure the oil gets into the score cuts.

Cut the remaining 1.5 lemons in half crosswise and set aside for grilling.

Brush the grill grates with remaining olive oil right before cooking — do this while the grates are hot. Lay the fish on the grill and cook undisturbed for 7–8 minutes. Do not prod or shift them.

Place the lemon halves cut-side down on the grill alongside the fish for the last 4 minutes of this side.

When the fish lifts cleanly off the grate without resistance, flip once. Cook the second side 6–8 minutes until the flesh near the backbone is opaque and pulls away easily from the bone.

Remove to a platter. Scatter roughly chopped parsley over the fish and serve immediately with the charred lemon halves for squeezing at the table.