Grilled Branzino with Sauteed Summer Squash

I wanted to make something healthy last night and decided on Branzino - it's small enough to roast or grill a whole fish for just two people. It cooks pretty quickly, and in a grill pan, the skin gets nice and crispy. Stuffing it with lemon, thyme, and a bay leaf give it some extra flavor as it cooks. I also grilled the lemon wedges I served with the fish which made them extra juicy and sweet. The spicy summer squash was a great accompiniment.

Branzino
Ingredients:
1 Branzino, head and tail removed (or leave on if you'd like)
3 lemon slices, plus 2 wedges (1 wedge for each person)


1 bay leaf
2-3 sprigs fresh thyme
salt and pepper
olive oil

Directions:
Heat a grill pan to screaming hot. Salt and pepper the inside of the fish, then stuff with lemons, thyme, and the bay leaf. Slather the skin in olive oil and place on the grill. Grill about 5-7 minutes per side and at the end, throw on the lemon wedges.

Summer Squash
Ingredients:
1 zucchini
1 yellow squash
1 small yellow onion
red pepper flakes
olive oil
salt and pepper

Ingredients:
Slice the zucchini, yellow squash, and onion into thin slices with a mandolin.Heat some olive oil in a pan and add all remaining ingredients (red pepper flakes, salt, and pepper to taste). Sautee until tender.