Fire-Roasted Branzino with Blistered Tomatoes and Golden Garlic Tahini
Welcome to my kitchen! Whenever I cook whole fish, I am instantly transported back to the bustling markets of Tel Aviv, where the scent of charcoal smoke and salt air mingles in the Mediterranean breeze. This fire-roasted whole branzino is all about high drama and bold flavors. I stuff the cavity with charred lemons and a mountain of soft herbs—mint, dill, and parsley—then let the grill work its magic until the skin is blistered and crisp. But the real secret here is the architecture of the plate. You start with a generous smear of golden garlic tahini, velvety and rich, lay the smoky fish right on top, and crown it all with a sizzling, sumac-laced blistered cherry tomato relish. It is vibrant, textured, and designed to be torn apart and shared right at the center of the table. My tip? Don't skimp on the herbs or the tahini. If you can't find branzino, whole dorado or snapper works wonderfully too. More herbs is always the answer, so pile them high and dig in with your hands!
Featured Recipe
Fire-Roasted Whole Branzino with Blistered Tomato-Vinegar Relish & Golden Garlic Tahini
Charcoal-scorched whole branzino stuffed with lemon and soft herbs, served over a velvet layer of garlic tahini and topped with a sizzling, sumac-laced blistered cherry tomato relish. It is smoky, vibrant, and designed to be torn apart and shared at the center of the dinner table.
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Timeline
Ingredients
- 2 Whole branzino (sea bass), scaled and gutted(about 1.25 lbs / 550g each)
- 4 tbsp Extra virgin olive oil(divided)
- 1 whole Preserved lemon(pulp removed, skin thinly sliced into strips)
- 4 Garlic cloves(2 smashed for stuffing, 2 finely grated for tahini)
- 0.5 cup Fresh dill(roughly chopped, divided)
- 1 cup Fresh flat-leaf parsley(roughly chopped, divided)
- 0.5 cup Fresh mint leaves(whole or torn)
- 0.5 cup Raw sesame tahini paste(well stirred)
- 3 tbsp Fresh lemon juice
- 0.33 cup Ice water(chilled)
- 1 Whole lemon(cut in half across the middle)
- 2 cups Cherry tomatoes(sweet vine-ripened tomatoes)
- 2 small Shallots(peeled and sliced into thick rings)
- 2 tbsp Pine nuts
- 1 tsp Ground sumac
- 1 tsp Aleppo pepper flakes(or Urfa biber for deeper smoke)
- 1.5 tbsp Red wine vinegar
- 1.5 tsp Kosher salt(divided)
- 0.25 tsp Freshly cracked black pepper
- 0.5 sliced preserved lemon(mentioned in step 1 and 4, but only 1 whole is listed)
Instructions
- 1
Pat 2 whole branzino thoroughly dry with paper towels. Cut three shallow diagonal slits on each side of the fish. Season the exterior and cavities with 1 tsp kosher salt and 0.25 tsp freshly cracked black pepper. Stuff each cavity with 2 cloves garlic, 0.5 sliced preserved lemon, 0.25 cup fresh dill, and 0.5 cup fresh flat-leaf parsley. Drizzle 1 tbsp olive oil over the outside skin.
10 min
Tip: Drying the fish skin completely is crucial for preventing sticking and getting that delicious, crispy charred blister on the grill or cast iron.
- 2
In a medium bowl, combine 0.5 cup raw sesame tahini paste, 3 tbsp fresh lemon juice, 2 cloves garlic, and 0.5 tsp kosher salt. Whisk until it thickens and turns pale, then slowly drizzle in 0.33 cup ice water while whisking constantly until smooth, glossy, and pourable.
8 min
Tip: Don't panic when the tahini seizes up initially—keep whisking in the ice water and it will blossom into a silky, luscious velvet emulsion.
- 3
Preheat your grill or cast-iron grill pan to high heat. Place the stuffed branzino and 1 lemon cut-side down directly onto the hot grates. Grill the fish undisturbed for 5-6 minutes until the skin is blistered and releases easily, then flip and grill for another 5-6 minutes until cooked through. Remove the fish and charred lemons to rest.
12 min
Tip: Make sure your cooking surface is screaming hot before laying down the fish to get perfect grill marks without tearing the delicate skin.
- 4
Set a small skillet over high heat with 2 tbsp olive oil. Add 2 tbsp pine nuts and 2 small shallots, swirling for 1 minute until fragrant. Toss in 2 cups cherry tomatoes and cook for 3-4 minutes until they blister and burst. Stir in 1 tsp sumac, 1 tsp Aleppo pepper, the remaining 0.5 sliced preserved lemon, and 1.5 tbsp red wine vinegar. Remove from heat.
8 min
Tip: The high heat blisters the tomatoes quickly while preserving their juicy interior, creating a instant pan sauce that balances the rich fish and creamy tahini.
- 5
Spoon the garlic tahini generously across a large warm serving platter. Lay the charred whole branzino over the tahini bed. Pour the warm, sizzling tomato-shallot relish directly over the fish, letting the juices run into the tahini. Scatter with remaining 0.25 cup fresh dill, 0.5 cup fresh flat-leaf parsley, 0.5 cup fresh mint leaves, and a final drizzle of 1 tbsp olive oil. Serve with the charred lemon halves for squeezing.
4 min
Tip: Encourage everyone to dive in with hands and warm flatbread—the magic is in sweeping the smoky fish flesh through both the bright relish and warm tahini base.
Chef's Notes
Whole roasted fish can feel intimidating, but high heat and generosity with aromatics are your best friends here. The contrast between the charcoal-charred, crisp skin, the buttery sweet white fish flesh, and the sharp, acidic punch of blistered vine tomatoes over garlic tahini is everything I love about Tel Aviv dining.
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.