Citrus-Stuffed Branzini

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This citrus-stuffed sea bass, also known as branzino, is a vibrant and nutritious choice for a light summer supper. By filling the cavity with fresh orange, lemon, and aromatic basil, the fish stays beautifully moist while absorbing a bright, Mediterranean flavour profile. It is a wonderful way to enjoy whole fish, offering a sophisticated presentation that requires very little effort to prepare at home.

As a heart-healthy dish, this recipe is rich in essential omega-3 fatty acids and uses heart-friendly extra-virgin olive oil. Grilling the fish with a lid on ensures an even cook and a delicate, smoky char that pairs perfectly with the zesty dressing. Serve this alongside a crisp green salad or some crushed new potatoes for a balanced and wholesome meal that feels truly indulgent.

Ingredients for Citrus-Stuffed Branzini

2 whole branzini, cleaned (scaled, gutted, and fins removed, but head left on)
1 tesked salt
60 ml extra jungfruolja
3 lemons
2 oranges
1/2 cup fresh basil leaves

How to make Citrus-Stuffed Branzini

Clean the grill or grill pan, grease it generously with olive oil (or any vegetable oil), and preheat it over medium heat.

Season the insides and outsides of the fish with salt, then rub them with 2 tablespoons of the olive oil.

Grate the zest from 1 of the lemons and 1 of the oranges; squeeze the juice from 1 of the lemons. Combine the zests and the juice and stir. Cut the remaining lemons and oranges into 1/4 inch rounds. Fill the cavity of each fish with the citrus slices and the basil leaves. To the zest-and-juice mixture, add the remaining 2 tablespoons of olive oil. Stir well, then let the zest sink to the bottom.

Put the fish on the heated, oiled grill, using indirect medium heat, and cook with the lid closed . After grilling them for about 10 minutes on one side, turn the fish over and cook them for 7 to 10 minutes longer.

While the fish are still hot, spoon the oil and lemon juice mixture over them, leaving the bitter zest behind.

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