From Peter Salerno’s Kitchen: Stuffed Branzino

Stuffed branzino, courtesy of and Peter Salerno's kitchen.
Stuffed branzino, courtesy of and Peter Salerno’s kitchen. (Credit TheDateDish)

As promised, we’re not just showing you the award-winning kitchens of Peter Salerno this November – we’re taking you inside those kitchens with Peter himself, who is sharing some of his favorite recipes and delicious Italian-inspired dishes.

We’re kicking off this series of sumptuous Mediterranean recipes with one of Peter Salerno’s family favorites: stuffed branzino. For those of you “out of the Italian cuisine loop”, branzino is a popular Italian name for European sea bass. The plural is branzini; in other areas of Italy, you may hear it referred to as ragno or spigola. A staple of Italian family dinners for years, branzino is coming into vogue with the general public; it was named Fish of the Year by the New York Times at the end of 2012.

There are plenty of amazing recipes out there for stuffed branzino, one of the most popular (and delicious) preparations of this versatile fish. Of those recipes, one of Peter Salerno’s personal favorites comes courtesy of Chef Lindsey of A simple preparation with complex flavors that adheres to the classic preparation of Italian branzino, you’re sure to love this recipe as much as Peter and his family do.

To give all proper credit, this recipe is copyrighted by (and the brainchild of) Chef Lindsey of – as stated before, Peter just loved it so much he had to share it. For the original recipe post, click here.

Stuffed Branzino

Your ingredients:

  • Two 1-pound whole branzino—scaled and gutted
  • Salt and freshly ground pepper
  • 4 thyme sprigs
  • 1 bunch fresh oregano
  • 1/2 cup seeded and chopped kalamata olives
  • 2 Tbsps capers
  • 1/2 cup chopped roasted red peppers
  • 3 lemons—2 thinly sliced, 1 cut into wedges
  • 1 tablespoon extra-virgin olive oil
  • Finely chopped parsley, for serving


  • Light a grill or preheat a grill pan.
  • Season the fish cavities with oregano, salt and pepper.
  • Stuff each cavity with a thyme sprig, olives, capers, roasted red peppers, and 3 lemon slices.
  • Rub the outside of the branzino with the olive oil and season with salt and pepper.
  • Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side.
  • Serve right away, and garnish with salt, lemon wedges and parsley.
  • Serve with rosemary roasted potatoes.

Enjoy this Italian classic, stuffed branzino, with your friends, family and loved ones – and keep checking our blog for even more news, updates and recipes from Peter Salerno’s kitchen!

Again, special thanks to Chef Lindsey and for this outstanding branzino recipe. It’s become a Salerno family favorite! For more information about Peter Salerno Inc. and our award-winning custom kitchen, bathroom, cabinetry and interior designs, please visit our website or call 201.251.6608.

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