A Tel Aviv Celebration: Fire-Blistered Branzino with Caper-Tahini
Growing up in Tel Aviv, Fridays meant walking through the Carmel Market with my father, pointing out the brightest, clearest-eyed fish we could find. We never bought fillets—whole fish was the only way, always grilled until the skin shattered perfectly. This Fire-Blistered Whole Branzino with Caper-Tahini and Shaved Fennel-Pomegranate Slaw is my London kitchen's love letter to those Friday afternoons. It is special to me because it bridges my two homes: the smoky simplicity of Mediterranean seafood married with the bold, unapologetic textures I crave today. The secret here is throwing the branzino onto a screaming hot, pre-heated tray. It guarantees that blistered perfection without an outdoor grill. Then, we pull it all together with a briny, creamy caper-tahini pool. And naturally, because a main dish without a massive, crunchy herb-packed salad attached just isn't my style, we pile shaved fennel and jeweled pomegranate seeds right on top. Want to make it your own? Swap the branzino for sea bass, or trade the fennel for crisp celery and green apples. Just don't skip the tahini, and remember: more herbs is always the answer!
Featured Recipe
Fire-Blistered Whole Branzino with Caper-Tahini & Shaved Fennel-Pomegranate Slaw
A whole roasted fish shouldn't be intimidating—it should be a celebration. We are getting that skin shatteringly crisp by throwing it onto a pre-heated tray, then pulling it all together with a briny, creamy caper-tahini pool. Naturally, we pile a massive, crunchy fennel and pomegranate salad right on top, because a main dish without a vibrant, herb-packed salad attached just isn't my style.
Save a copy to your collection for editing
Timeline
Ingredients
- 2 whole branzino(cleaned and scaled, about 1-1.2 lbs each (keep the heads and tails on!))
- 1/4 cup extra-virgin olive oil(divided (2 tbsp for fish, 2 tbsp for slaw))
- 1 tbsp sumac(for rubbing the fish)
- 3 tsp kosher salt(divided)
- 2 lemons(one sliced into rounds for stuffing, one juiced)
- 1 bunch fresh dill(divided (half left whole for stuffing, half roughly chopped for slaw))
- 1/2 cup raw tahini paste(high quality, well stirred)
- 1/4 cup ice water(for achieving silky tahini)
- 2 tbsp capers(drained and roughly chopped)
- 1 medium fennel bulb(halved, cored, and shaved paper-thin)
- 1/2 cup pomegranate seeds(for that essential jewel-toned pop)
- 1 bunch fresh cilantro(leaves and tender stems, roughly chopped)
- 1 tsp Urfa biber(or Aleppo pepper, for a smoky, gentle heat)
- 4 tbsp lemon juice(Derived from the 2 lemons mentioned in the ingredient list (1/2 lemon sliced, 1/2 lemon juice, 1 tbsp lemon juice).)
Instructions
- 1
Place a heavy, rimmed baking sheet in the oven and preheat to 450°F (230°C). Letting the pan get screaming hot is my ultimate secret to getting that beautiful, blistered fish skin without having to stand over a spitting frying pan.
15 min
Tip: Do not skip preheating the pan! It mimics a restaurant flat-top grill.
- 2
While the oven heats, prep your fish. Pat 2 whole branzino completely dry with paper towels inside and out—moisture is the enemy of crispiness! Score the skin diagonally three times on each side. Rub the fish all over with 2 tbsp extra-virgin olive oil, 1 tbsp sumac, and 1.5 tsp kosher salt. Stuff the belly cavities generously with the 1/2 lemon, sliced and 1/2 bunch fresh dill.
5 min
Tip: Scoring the fish prevents it from curling up in the high heat and lets those beautiful spices penetrate the meat.
- 3
Let's make the sauce. In a medium bowl, whisk together 1/2 cup raw tahini paste, 2 tbsp lemon juice, and 0.5 tsp kosher salt. The mixture will immediately seize up and look thick and clumpy—don't panic! Vigorously whisk in 1/4 cup ice water, a tablespoon at a time, until the tahini relaxes into a silky, luscious cream. Fold in the chopped 2 tbsp capers.
5 min
Tip: Ice water is the magic trick for fluffy, brilliantly pale tahini.
- 4
Prep the slaw components so they're ready to go. Thinly slice 1 medium fennel bulb (a mandoline is your best friend here, but a sharp knife works). Toss it into a large mixing bowl with the 1/2 cup pomegranate seeds, the roughly chopped remaining 1/2 bunch fresh dill, and roughly chopped 1 bunch fresh cilantro. Don't dress it yet; we want maximum crunch!
10 min
Tip: Always wait to dress your herb salads until right before serving so they don't wilt and go sad on you.
- 5
Once the oven is hot, carefully pull out the preheated baking sheet. Immediately transfer the stuffed branzino to the hot pan—you should hear a glorious sizzle. Roast for 15 to 18 minutes, until the eyes are completely opaque, the skin is blistered, and the thickest part of the flesh flakes easily with a fork.
18 min
Tip: Depending on the exact size of your fish, start checking at the 15-minute mark.
- 6
While the fish is in its final minutes of roasting, dress your slaw. Pour the remaining 2 tbsp extra-virgin olive oil and remaining 1 tbsp lemon juice over the fennel mixture. Add the 1 tsp Urfa biber and remaining 1 tsp kosher salt, tossing aggressively with your hands to make sure every single leaf is coated.
3 min
Tip: Use your hands to toss the salad; it lightly bruises the herbs, releasing their essential oils.
- 7
To serve, take a large, beautiful platter and swoosh the caper-tahini across the bottom in a generous pool. Lay the hot, blistered branzino right on top of the tahini. Finally, take your vibrant, crunchy fennel and pomegranate slaw and pile it wildly over the top of the fish. Dive in immediately.
2 min
Tip: Plating is about generosity! Let the salad spill over the sides into the tahini.
Chef's Notes
Don't let whole fish intimidate you. Just ask your fishmonger to clean and scale the branzino—they do the hard work for you. Leaving the head and tail on is a hallmark of Mediterranean coastal cooking; it genuinely keeps the meat so much sweeter and juicier while it roasts.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.