Grilled Whole Branzino | MEATER

You’re about to embark on a culinary adventure that’s a little fancy, a lot of fun, and super delicious. Whether you’re a seafood enthusiast or a first-timer with fish, this recipe is so simple you’ll seem like a pro either way. Go grab your apron, your appetite and your MEATER and let’s get cooking!



  • Total Time : 45 mins


  • 149°F (65°C)


  • 2 whole branzino fish (about 1 lb each)- cleaned with tail and head attached
  • 1 whole red onion
  • 2 whole lemons
  • 1/2 bunch fresh thyme
  • 1/2 bunch of fresh dill
  • Olive oil
  • Salt & pepper


1. Start by getting the grill or oven going! Preheat to 250°F (121°C).

2. Prep for your branzino is super quick and easy. For the stuffing, slice up your lemon into thin slices. You want to cut your onion in half and then slice it up so it fits into the belly of the fish.

3. Next, score the fish in a diagonal pattern across both sides with about an inch between each cut. Make sure you don’t go too deep, you want these cuts to be nice and shallow. This ensures that your fish will be cooked through evenly, even though some parts may be a little on the thicc side.

4. Time to season up the branzino from the outside. Drizzle some of your olive oil all over both sides and generously hit it with salt and pepper and give it a good rub.

5. Now, you gotta get the flavor loaded up on the inside too. Season the inside with your S&P too and then start stuffing. Put in the sliced lemons, onions and a handful of your herbs: thyme and dill.

6. To lock in all that delicious flavor and get a super even cook, you want to weave your skewers through the bottom of the fish in an X pattern. This way you can stand the branzino up in your pan so that it gets nice and crispy on both sides and keep the stuffing in place. Note: this step isn’t completely necessary. You can lay the fish on its side too and cook it like that instead. Whichever you prefer!

7. Probe o’clock! Make sure you insert the probe right in the thickest part of the fish. Keep in mind that the skin of the fish can be a little tough, so you’ll have to apply some pressure to pierce through. Make sure that you’re not hitting any bones, but if you are, you can always move it around and readjust if you need to!
*Click here for a quick tutorial on probing whole fish!

8. Once your probe is in, you’re ready to transfer the fish into the grill or oven. Make sure you set your cook on the MEATER app and watch it do its magic!

9. When your app notifies you that it’s ready, take your fish out and let it rest.

10. To serve, you can put it on your platter as is, or cut the head off if it gives you the heebie jeebies. Garnish it with some lemon and onion slices and fresh herbs and enjoy the catch of the day!

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