Marinades & Brines
Branzino Marinade
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Prep
10 minutes
Total
10 min
Serves
about 1 cup (240 ml)
Fresh, herby, and bright, a green marinade for branzino built on olive oil, lemon, and a fistful of soft herbs. It seasons the fish without overpowering its delicate, clean flavor.
Ingredients
- 1/2 cup (120 ml) olive oil
- 3 tbsp (45 ml) lemon juice
- 1/2 cup chopped parsley and cilantro
- 1 serrano chile, minced
- 2 scallions, sliced
- 3 garlic cloves, grated
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 1Whisk the olive oil and lemon juice together.
- 2Stir in the herbs, serrano, scallions, garlic, salt, and pepper.
- 3Use right away, or let it sit 15 minutes to let the flavors open up.
Cook's Note
Do not marinate branzino longer than 30 minutes, the lemon starts to cure and firm the flesh. Reserve half the marinade, unheated and away from the raw fish, to spoon over once it is cooked.
How to Use This
Coat the fish inside and out and marinate 15 to 30 minutes, no longer. Grill or roast, and finish with the reserved marinade.
Why This Foundation Works
Branzino is delicate, so the marinade is more about a fast, bright seasoning than a long soak. Olive oil carries the herb and garlic flavor onto the skin, and the lemon seasons the surface without cooking or toughening the flesh.
Make It Yours
- Add lemon zest and a pinch of chile flakes
- Swap cilantro for dill or fennel fronds
- Use it on other white fish, shrimp, or chicken
Leftover Strategy
Marinade keeps refrigerated for 3 days. Discard any that has touched raw fish; keep a separate portion for finishing.
Common Questions
How long should you marinate branzino?
Fifteen to thirty minutes, no more. The lemon will start to cure and firm the delicate flesh if it sits too long.
Can I use this marinade on other fish?
Yes. It works on any white fish, and on shrimp or chicken as well.