Branzini is also known as European bass. It is a primarily ocean-going fish native to the waters off Europe's western and southern and Africa's northern coasts, though it can also be found in shallow coastal waters and river mouths during the summer months.
1 whole branzini, cleaned
2 teaspoon salt
2 tbsp extra-virgin olive oil
1/4 cup fresh basil leaves
1. Clean the grill or non stick grill sheet, grease it generously with oil, and preheat it over medium heat.
2. Grate the zest of the lemon and the orange; squeeze the juice from half of the lemon. Combine the zests and the juice and stir, add 2 tbsp oil, stir well.
3. Season the insides and outsides of the fish with salt and pepper. Cut the remaining lemon and orange into ¼ inch rounds. Fill the cavity of fish with the citrus slices and the basil leaves. Rub half of the zest and juice mixture on the fish.
4. Put the fish on the heated, oiled grill, using indirect medium heat, and cook with the lid closed. After grilling the fish for about 7 minutes on one side, turn the fish over and cook for about 5 minutes longer until the fish is fully cooked.
5. Plate the cooked fish, strain the remaining Zest and juice mixture over the cooked fish, this way you can leave the bitter zest behind.
Enjoy the fish!