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)
