2 Serves
59 Mins
Clean and pat the whole branzino dry with paper towels. Score the skin diagonally on both sides and stuff the cavity with fresh herbs and lemon slices.
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Vitamin E
4 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
136 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
324 mg / 1,250 mgPotassium
379 mg / 4,700 mgSodium
831 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
815 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Preheat the grill to medium-high heat and lightly brush the fish with olive oil to prevent sticking.
Place the branzino on the grill and cook for 10 to 12 minutes per side until the skin is crispy and the flesh flakes easily with a fork.
Remove the fish from the grill, season generously with salt and pepper, and serve immediately with extra lemon wedges.
25
g95
g20
g
Yemeni
