Robalo grelhado com limão e ervas

Ingredientes

• 4 whole branzino, cleaned (about 1 pound / 450g each)
• 2 tablespoons olive oil (30ml)
• 1 lemon, sliced into rounds
• 4 sprigs fresh rosemary or thyme
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, chopped (15g)
• Extra lemon wedges for serving

Modo de preparo

1. 1

   Preheat the grill to medium-high heat (about 375°F / 190°C). Brush the grates with oil to prevent sticking.

2. 2

   Rinse branzino under cold water and pat dry. Make 2-3 shallow diagonal cuts on each side of the fish. Rub the outside of each fish with olive oil, salt, and pepper.

3. 3

   Place lemon slices and herb sprigs inside the cavity of each fish.

4. 4

   Place the branzino on the preheated grill. Grill for 5-7 minutes on one side until grill marks appear and the fish releases easily from the grill. Carefully flip the fish and grill for another 5-7 minutes, or until the flesh flakes easily.

5. 5

   The fish is cooked when its internal temperature reaches 145°F (63°C) or when the flesh is opaque and flakes easily.

6. 6

   Carefully transfer the branzino to a serving platter, garnish with parsley and serve with extra lemon wedges.