Chef Maria Loi’s Lavraki Psito (Grilled Whole Branzino)

2 branzino, scaled and gutted, bone-in
Olive oil, as needed
1 lemon, sliced
1-2 sprigs of mint
Salt and pepper, to taste
Dry wild Greek oregano, to taste
All Purpose Sauce-in-a-Jar (click here for recipe)
Black Lime, grated, as garnish (optional)

1. Pat fish dry with paper towels.

2. Drizzle olive oil over the skin of both fish, and season with salt, pepper, and oregano to taste.

3. Season the inside of each fish with salt, pepper, and oregano to taste.

4. Place a few lemon slices and a spring of mint inside each fish belly, and allow to rest with the seasonings for 10-15 minutes before cooking.

5. Place fish on the grill, and place the sizzle platter on top, cooking for about five minutes. Flip the fish using a fish spatula with the sizzle platter on top to the other side, so that the sizzle platter is now directly on the grill underneath the fish. Add 2-3 tablespoons of the All-Purpose Sauce-in-a-Jar to the fish on the sizzle platter and continue to cook about five more minutes, until the skin is crisp and the flesh is opaque.

6. Remove from the grill, allow to rest for about five minutes.

7. Filet and dress with All-Purpose Sauce-in-a-Jar (recipe to follow), top with grated black lime, and enjoy!