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Greek Grilled Whole Fish with Greens and Lemons

One of my favorite summer dishes is grilled fish on the BBQ. This doesn't call for a recipe , but take a look at the simple ingredients that I used and you decide. This is the perfect summer BBQ meal.
Course Main Dish
Cuisine California Greek, Greek
Keyword branzino, fish, grilled
Servings 4
Author Mary Papoulias-Platis

Ingredients

Whole Fish

  • 2-4 whole fish, trout, red snapper, sea bass, branzino
  • 1/4 -1/2 cup extra virgin olive oil
  • 3-4 fresh lemons
  • salt and pepper
  • sprigs of fresh parsley or dill

Greens

  • 2-3 bunches of fresh swiss chard, dandelions, mustard greens, spinach - washed and trimmed
  • 2-3 teaspoons extra virgin olive oil
  • fresh lemon juice
  • salt and pepper

Instructions

  1. I suggest you prepare the greens while the fish is cooking. Finish them off once the fish is resting.

Whole Fish

  1. Rinse and pat dry the fish.
  2. Lightly brush the fish with the olive oil on both sides.
  3. Season with salt and pepper.
  4. Stuff the fish with thinly sliced lemons and sprigs of parsley or dill.
  5. Squeeze 1-2 lemons on the fish.
  6. Place on an oiled medium-heat grill and cook for 10 minutes and cover.
  7. Turn and cover again for 10 minutes, or until flesh is opaque, and the skin is lightly charred.
  8. Carefully, lift the fish with one or two spatulas and onto the platter. Cover to keep warm.
  9. When ready to serve sprinkle with olive oil and fresh lemon juice.
  10. I placed a few halved lemons on the BBQ, to serve alongside the fish.

Greens

  1. Trim the stems of the tough greens and wash thoroughly.
  2. Place the greens in a large pot , add cold water and 1/2 teaspoon salt and bring to a boil.
  3. Reduce the heat and simmer until the greens are tender.
  4. Drain and place in a bowl. Finish the greens with a sprinkle with olive oil, fresh lemon juice and salt and pepper.