Grilled Branzino with Summer Gremolata

Ingredients

• Make the gremolata: Wash and finely mince the parsley, leaving a few whole leaves for garnish. Combine all of the gremolata ingredients together in a bowl and mix to combine. Set aside.
• Cook the branzino: Wash the fish under cold water and pat dry. Clean and heat the grill to medium-high heat.
• Place lemon rounds inside the cavity of the branzino. Rub the fish liberally with canola oil. Sprinkle with Kosher salt and freshly ground black pepper.
• Sprinkle with the flake salt and serve with the gremolata and lemon wedges.
• 3 whole branzino fish, gutted and scaled by your local fishmonger
• 2 lemons, 1 sliced into rounds, 1 sliced into wedges
• 2 tablespoons canola oil
• Kosher salt
• Freshly ground black pepper
• Flake salt (like Maldon's)
• 1 cup flat leaf parsley
• 2 garlic cloves, peeled and minced
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon fresh black pepper