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This light and flavorful Grilled Branzino with Tomato Salad and Lemon-Herb Vinaigrette is a summer favorite'perfect for brunch, a light dinner, or entertaining with friends. The flaky, tender branzino is balanced with a sweet and tangy cherry tomato salad, and everything's tied together with a zesty vinaigrette. Fresh, seasonal, and ready in under 30 minutes'this is a dish that tastes like sunshine on a plate.
For the Branzino Fillets: 2 branzino fillets, skin-on 1 tbsp olive oil Zest and juice of ½ lemon 1 tsp fresh thyme or oregano, chopped 1 garlic clove, minced Kosher salt and black pepper, to taste For the Tomato Salad: 2 cups cherry tomatoes, halved 1 tbsp olive oil 1 tsp balsamic vinegar 1 tsp honey 1 tbsp fresh basil, chopped Salt and pepper, to taste For the Lemon-Herb Vinaigrette: 2 tbsp extra-virgin olive oil 1 tbsp fresh lemon juice 1 tsp Dijon mustard 1 small garlic clove, finely grated 1 tsp fresh parsley or basil, chopped Salt and pepper, to taste Optional: pinch of red pepper flakes
Make the Tomato Salad In a bowl, combine tomatoes, olive oil, balsamic vinegar, honey, basil, salt, and pepper. Toss gently and set aside to marinate. Marinate the Branzino Pat fillets dry. In a small bowl, mix olive oil, lemon zest, juice, garlic, and herbs. Brush onto both sides of the fillets and let sit 5–10 minutes. Grill the Branzino Heat a grill or grill pan to medium-high and brush with oil. Place the fillets skin-side down and cook undisturbed for 3–4 minutes. Flip carefully and cook another 2–3 minutes, until the fish flakes easily and is opaque. Make the Vinaigrette Whisk together lemon juice, mustard, garlic, herbs, salt, and pepper. Slowly whisk in the olive oil until emulsified. Taste and adjust seasoning. Plate & Serve Plate the tomato salad, top with grilled branzino fillets, and drizzle with the lemon-herb vinaigrette. Garnish with extra herbs and lemon wedges.
For the Branzino Fillets: 2 branzino fillets, skin-on 1 tbsp olive oil Zest and juice of ½ lemon 1 tsp fresh thyme or oregano, chopped 1 garlic clove, minced Kosher salt and black pepper, to taste For the Tomato Salad: 2 cups cherry tomatoes, halved 1 tbsp olive oil 1 tsp balsamic vinegar 1 tsp honey 1 tbsp fresh basil, chopped Salt and pepper, to taste For the Lemon-Herb Vinaigrette: 2 tbsp extra-virgin olive oil 1 tbsp fresh lemon juice 1 tsp Dijon mustard 1 small garlic clove, finely grated 1 tsp fresh parsley or basil, chopped Salt and pepper, to taste Optional: pinch of red pepper flakes
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For the Branzino Fillets:2 branzino fillets, skin-on1 tbsp olive oilZest and juice of ½ lemon1 tsp fresh thyme or oregano, chopped1 garlic clove, mincedKosher salt and black pepper, to taste For the Tomato Salad:2 cups cherry tomatoes, halved1 tbsp olive oil1 tsp balsamic vinegar1 tsp honey1 tbsp fresh basil, choppedSalt and pepper, to taste For the Lemon-Herb Vinaigrette:2 tbsp extra-virgin olive oil1 tbsp fresh lemon juice1 tsp Dijon mustard1 small garlic clove, finely grated1 tsp fresh parsley or basil, choppedSalt and pepper, to tasteOptional: pinch of red pepper flakes Make the Tomato SaladIn a bowl, combine tomatoes, olive oil, balsamic vinegar, honey, basil, salt, and pepper. Toss gently and set aside to marinate. Marinate the BranzinoPat fillets dry. In a small bowl, mix olive oil, lemon zest, juice, garlic, and herbs. Brush onto both sides of the fillets and let sit 5–10 minutes. Grill the BranzinoHeat a grill or grill pan to medium-high and brush with oil. Place the fillets skin-side down and cook undisturbed for 3–4 minutes. Flip carefully and cook another 2–3 minutes, until the fish flakes easily and is opaque. Make the VinaigretteWhisk together lemon juice, mustard, garlic, herbs, salt, and pepper. Slowly whisk in the olive oil until emulsified. Taste and adjust seasoning. Plate and ServePlate the tomato salad, top with grilled branzino fillets, and drizzle with the lemon-herb vinaigrette. Garnish with extra herbs and lemon wedges.
