LEMON-STUFFED GRILLED BRANZINO
Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with sprigs of thyme and oregano and 2 lemon slices. Rub the outside of the branzino with some of the olive oil and season with salt and pepper.
Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Sprinkle with parsley and drizzle with remaining oil. Serve immediately,
passing lemon wedges.
4 one-pound whole branzino—scaled and gutted, heads and tails removed
Salt and freshly ground pepper
4 thyme sprigs
4 oregano sprigs
2 lemons—1 thinly sliced, 1 cut into wedges
3 Tbsp. olive oil
parsley, for serving