Branzino with grapefruit and rustic olive-caper tapenade from Dinner: Changing the Game (page 124) by Melissa Clark

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Accompaniments: Pan-fried asparagus with lemon zest

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Notes about this recipe

  • halfchefc on April 26, 2026

    UM WOW. I am feeling so impressed with myself after making this. The fish was so flavorful, we enjoyed the tapenade with it but found ourselves eating more of the fish without it! This was so easy to make and a fun weekend dinner date night. The only edit I made was adding a lot of fresh herbs at the end. Served it with lemony asparagus and potato slices.

  • kajicebaby on January 28, 2026

    Made this recently for my partner and I, and it turned out great! I loved the idea of grapefruit with fish. Would never have thought to do that myself!

  • ezwriternc on April 09, 2023

    Came out great. Got the branzino from Costco. Bones are part of the deal when you cook whole fish but we didn’t have many. Everyone loved it. Made it with jewel rice from sababa and Caesar salad from small victories.

  • meduff on December 27, 2018

    This is one amazing dish. We liked it so much we had twice in a row. The grapefruit and rosemary imparts just the perfect hints of both. This is a real keeper. The only frustration was the bones. Even having an expert fishmonger debone it he couldn't get them all and told me that would happen. In our minds it made no difference if it was deboned or not - same incredible flavors. I had visions of serving this to guests - that will not happen as I now have nightmares of us all sitting around the table picking bones out of our mouths. Nope, just no.

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