Fire-Scorched Whole Branzino with Cascading Fennel-Pomegranate Salad & Green Zhug Tahini
When I was growing up in Tel Aviv, summer evenings meant one thing: whole fish pulled straight from the Mediterranean, scorched over open flames, and served with nothing but lemon and a fistful of raw herbs. It was perfect. But you know me—I can never leave well enough alone. I want texture, I want heat, and I want tahini on absolutely everything. In this recipe, we are taking a beautifully blistered whole branzino and treating it as a canvas. The real magic happens when we crown it with a chaotic, vibrant cascade of shaved fennel and jewel-like pomegranate seeds. The contrast between the smoky, tender fish and the bright, icy crunch of the fennel is everything. And underneath it all? A generous swoosh of velvet-green zhug tahini. If you don't have an outdoor grill to scorch the fish, don't panic. A screaming hot cast-iron skillet will give you that essential charred skin—just make sure your pan is smoking before the fish hits it. No branzino? Sea bass or bream works beautifully. Just promise me you won't skimp on the fresh herbs; pile them high, get your hands messy, and dig in.
Featured Recipe
Fire-Scorched Whole Branzino with Cascading Fennel-Pomegranate Salad & Green Zhug Tahini
When I was growing up in Tel Aviv, summer evenings meant one thing: whole fish pulled straight from the Mediterranean, scorched over open flames, and served with nothing but lemon and raw herbs. But you know me—I can never leave well enough alone. We are taking blistered whole branzino and treating it as a canvas for the most vibrant, chaotic, cascading fennel and pomegranate salad you've ever seen, all laid over a swoosh of velvet-green zhug tahini.
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Timeline
Ingredients
- 2 whole branzinos(about 1.25 lbs each, cleaned, scaled, and patted completely dry)
- 4 tbsp extra-virgin olive oil(divided use)
- 1 tbsp sumac
- 1 tsp ground coriander
- 2 tsp kosher salt(divided use)
- 1/2 tsp black pepper(freshly cracked)
- 2 large lemons(1 sliced into thin rounds, 1 reserved for juice)
- 1 cup mixed herb leaves (dill, mint, cilantro)(tender stems reserved for stuffing)
- 1/2 cup pure tahini paste(well stirred)
- 2 cloves garlic(peeled)
- 1 serrano chili(roughly chopped (leave seeds in if you like heat))
- 1/3 cup ice water
- 1 large fennel bulb(halved, cored, and shaved paper-thin)
- 4 crisp radishes(shaved paper-thin)
- 1/2 cup pomegranate seeds
- 1/3 cup sliced almonds
- 1 tsp Urfa biber(or Aleppo pepper)
- 1/4 tsp kosher salt(for the toasted almonds)
- 1/4 tsp kosher salt(for the salad dressing)
Instructions
- 1
Preheat your grill to medium-high heat. Using a very sharp knife, score the skin of 2 whole branzinos diagonally three times on each side, going just down to the bone. Rub the outside and inside cavities generously with 2 tbsp extra-virgin olive oil, 1 tbsp sumac, 1 tsp ground coriander, 1 tsp kosher salt, and 1/2 tsp black pepper. Stuff the cavities with the slices from 1 large lemon and the reserved stems from your 1 cup mixed herb leaves (dill, mint, cilantro). Let the fish rest while you prep the sauces.
5 min
Tip: Scoring the fish ensures even cooking and allows those bold Middle Eastern spices to penetrate the flesh deeply.
- 2
In a food processor or blender, combine 1/2 cup pure tahini paste, 2 cloves garlic, 1 serrano chili, half of the 1 cup mixed herb leaves (dill, mint, cilantro), the juice of half of 1 large lemon, 1/2 tsp kosher salt, and 1/3 cup ice water. Blend on high until vibrantly green, aerated, and velvet-smooth. If it seizes or is too thick, stream in a few more drops of ice water.
5 min
Tip: Ice water is the secret to fluffy, light-colored tahini. It shocks the sesame paste and prevents it from splitting.
- 3
Using a mandoline or your sharpest knife, thinly shave the 1 large fennel bulb and 4 crisp radishes. Place them in a large mixing bowl with the 1/2 cup pomegranate seeds and the remaining half of the 1 cup mixed herb leaves (dill, mint, cilantro). Do not dress this yet—we want it aggressively crisp when it hits the hot fish.
5 min
Tip: Submerging the shaved fennel in ice water for a few minutes will make it shockingly crisp, just dry it well before using.
- 4
Ensure your grill grates are clean and oiled. Place the stuffed branzinos directly on the hottest part of the grill. Do not touch them. Let them blister and char untouched for 5 minutes, allowing the skin to naturally release from the grate.
5 min
Tip: Patience is everything here! If you try to flip the fish and it resists, it is not ready. Let the fire do its job.
- 5
While the fish cooks on the first side, heat 1 tbsp extra-virgin olive oil in a small skillet over medium heat. Add the 1/3 cup sliced almonds and toast for 3 minutes until golden and fragrant. Stir in the 1 tsp Urfa biber and 1/4 tsp kosher salt, letting the pepper sizzle and release its dark, smoky oils for 30 seconds. Remove from the heat.
4 min
Tip: Watch the almonds like a hawk; they will go from perfectly golden to burnt in seconds.
- 6
Using a large fish spatula, carefully flip the branzinos. Cook for another 5 minutes on the second side until the skin is blistered and the flesh is opaque and flakes easily near the spine.
5 min
Tip: If the tail gets too dark, slide a piece of foil under it.
- 7
Just as the fish finishes, dress your prepared salad mixture. Add the remaining juice from the 1 large lemon, 1 tbsp extra-virgin olive oil, and a generous pinch of 1/4 tsp kosher salt. Toss aggressively with your hands so the fennel begins to break down slightly and mingle with the herbs.
3 min
Tip: Tossing right at the end ensures the herbs don't bruise and the fennel retains its crunch.
- 8
Time to plate beautifully. Swoosh the green zhug tahini across a massive, gorgeous platter. Carefully lay the scorched branzinos right in the center. Mound that towering fennel salad directly over the fish, letting it cascade down the sides into the tahini. Spoon the sizzling Urfa almonds and their crimson oil over the top of the entire dish. Serve immediately.
3 min
Tip: This dish is all about contrast: hot fish, ice-cold salad, creamy tahini, and crunchy almonds. Bring it to the table whole and let your guests marvel before serving.
Chef's Notes
Don't be intimidated by cooking fish whole! The bone keeps the flesh incredibly moist, and the skin protects it from the brutal heat of the grill. The secret to keeping it from sticking is patience—if you try to flip it and it resists, it's not ready. Let the fire do its job. If you don't have an outdoor grill, a screaming hot cast-iron grill pan works beautifully on the stovetop.
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.