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The Restaurant That Breathes with the Sea: Scales and The Branzino
Some cities are defined by their connection to the water. In Portland Maine that connection is everything. I was walking along a real working wharf where you could smell the salt in the air and see the fishing boats coming in. And right there in the middle of all that action was a restaurant that felt like it had grown right out of the docks. The name was simple and perfect. Scales.
It wasn’t a small rustic shack. It was a big beautiful modern building with giant windows that looked right out onto the water. It was buzzing with a happy loud energy. It felt like the city’s living room a place where everyone gathers to celebrate the sea.
I found a seat at the bar with a perfect view of the harbor and the bustling open kitchen. The menu was a seafood lover’s paradise. I wanted something that felt pure and classic a real test of a great fish house. My eyes landed on the Grilled Whole Branzino.
When it came out it was a showstopper. A whole beautiful fish grilled to perfection with crispy golden skin. It was served simply with some herbs and lemon. It didn’t need a heavy sauce. It was a picture of confidence. I took my first bite.
And it was flawless. The skin was so crispy and salty. The flesh inside was delicate and sweet and flaked right off the bone. It tasted so clean and fresh like it had just been pulled from the ocean. It was one of those perfect simple dishes that takes an incredible amount of skill to get just right.
This place felt too perfect to be just another restaurant. It felt like an institution.
I got to talking with the bartender. I said “This is one of the best fish I have ever had. This whole place feels so connected to the water. What is the story here?”
He smiled a big proud smile. He told me that Scales is the creation of two of Portland’s most celebrated restaurateurs. They already had a couple of legendary spots in the city. But they had a dream to create the ultimate Portland seafood restaurant.
He said they wanted to build a place that was a true celebration of Maine’s seafood heritage. A place that felt both classic and modern. A grand fish house right here on the wharf where the fish actually comes in. The name Scales was their simple direct nod to that mission. It’s all about the fish.
And in that moment my perfect plate of branzino made complete beautiful sense.
The reason it was so simple and perfect is because that is the whole philosophy of Scales. To get the best freshest fish you can find and prepare it with respect and skill. To let the sea do the talking.
I left Scales with the taste of the ocean still in my mouth. I felt like I had found the true heartbeat of the Portland waterfront. It’s a place that doesn’t just have a view of the sea. It has the soul of the sea. It’s an absolute treasure.
Grilling the Perfect Fish at Home
That whole grilled branzino at Scales was so perfect it made me realize that grilling a whole fish isn’t about a complicated recipe. It’s about confidence and a hot grill. It seems intimidating but it’s one of the most rewarding and simple meals you can make.
My adventure always starts at the fish market. I look for a beautiful whole branzino with bright clear eyes. That’s how you know it’s fresh. The most important step of the whole process happens right there. I ask the fishmonger to scale and gut the fish for me. This is the secret that turns a big project into a fun easy meal.
Once I get the fish home the real ritual begins. I give it a good rinse and then pat it completely dry inside and out with paper towels. A dry fish is the only way to get that perfect crispy skin. I make a few shallow cuts along the side of the fish which helps it cook evenly and looks beautiful.
The seasoning is all about simplicity just like at Scales. I rub the entire fish with a good amount of olive oil. Then I get very generous with the sea salt and fresh cracked black pepper making sure to get some inside the cavity too. I stuff the inside with a few thin slices of lemon and a couple of sprigs of fresh herbs like parsley or thyme. This gently steams the fish from the inside with all that wonderful flavor.
Now for the moment of truth the grill. The two most important things are a very clean grate and very high heat. Just before the fish goes on I give the grates a quick wipe with an oiled paper towel. I lay the fish down and then I walk away. The biggest mistake is to fuss with it. You have to let the hot grill do its job creating a beautiful crust. After a few minutes when the fish releases easily from the grate I give it one confident flip.
A few more minutes on the other side and it’s done. I slide the whole beautiful fish onto a platter. It always looks so impressive. A final squeeze of a fresh lemon wedge over the top is all it needs. It’s a taste of that perfect night on the Portland wharf a simple delicious celebration of the sea.
Chef’s Notes: Lemon Garlic Grilled Sea Bass
• Pat fish dry before grilling – Removing excess moisture ensures the skin crisps beautifully and doesn’t stick to the grates.
• Stuff the cavity with citrus and herbs – This infuses the fish from the inside out, adding subtle aromatics without overpowering the delicate flesh.
• Preheat and oil grill grates thoroughly – A hot, clean surface prevents sticking and promotes those coveted grill marks.
• Let the sauce rest before serving – Allowing the lemon-garlic mixture to sit for 10 minutes mellows the garlic and lets the flavors marry like a vinaigrette.
• Use a fish basket if needed – It helps keep the fish intact during flipping, especially if the skin is delicate.
• Grill until flesh flakes easily – Target 145°F internal temperature for perfect doneness. The skin should be blistered and golden.
• Serve with charred lemon halves – Grilling the lemon adds depth and a smoky sweetness that complements the sauce.
• Add chopped parsley or mint to the sauce – These herbs brighten the dish and layer in Mediterranean complexity.
• Scatter toasted pine nuts for crunch – A final flourish that adds texture and a nutty counterpoint to the citrus.
• Pair with simple sides – Think grilled zucchini, lemon-garlic potatoes, or a crisp cucumber salad to round out the meal.
Lemon Garlic Grilled Sea Bass
Get ready for a seaside feast in your backyard! This Lemon Garlic Grilled Sea Bass delivers juicy, flaky fish kissed by smoky grill marks and drenched in a zingy, herb-packed sauce. Imagine fresh oregano, vibrant lemon juice, and fragrant garlic coming together in perfect harmony—just like your favorite Mediterranean bistro. Whether you’re hosting friends or whipping up a speedy weeknight dinner, this recipe brings sunshine and bold flavor to the table every time.
4
servings15
minutes10
minutes450
kcal25
minutesKeep the screen of your device on
Ingredients
- Sea Bass Marinade
2 whole branzini (about 8–10 oz each) scaled, gutted, rinsed, patted dry
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
- Bright Lemon-Garlic Sauce
2 lemons juice of lemons about ½ cup
⅔ cup extra-virgin olive oil
¼ cup finely chopped fresh oregano leaves
2 cloves garlic minced
Pinch kosher salt
Pinch freshly ground black pepper
- Garnish
1 lemon thinly sliced
Additional oregano sprigs for serving
- Alternative Ingredients
Sea bass/branzino: substitute with whole snapper or trout.
Fresh oregano: swap with fresh thyme or chopped basil.
Olive oil: use avocado oil or light vegetable oil.
Lemons: if unavailable use 3 tablespoons white wine vinegar plus 1 teaspoon lemon zest.
Garlic: replace with ½ teaspoon garlic powder for a milder flavor.
Directions
- Fish Prep – In a large bowl or on a clean board, rub each fish inside and out with 1 Tbsp olive oil, ¼ tsp salt, and 1⁄8 tsp pepper (about 5 min). Stuff cavities with a few oregano sprigs and half the lemon slices; this infuses the flesh as it grills. Pat any excess moisture off skin before grilling so it crisps evenly.
- Sauce Mixing – In a medium mixing bowl, whisk together lemon juice, ⅔ cup olive oil, chopped oregano, and minced garlic (about 3 min). Season with a pinch of salt and pepper, taste, and adjust—if too sharp, add an extra drizzle of olive oil. Option: let the mixture rest à la vinaigrette for 10 min to mellow the garlic.
- Grilling – Preheat grill to medium-high heat (375–400 °F) for 5 min. Place the fish directly on the grates or in a fish basket; grill for 5 min per side until skin is blistered and flesh flakes at the thickest part. Use an instant-read thermometer if you like: target 145 °F internal.
- Plating Serving – Transfer fish to a platter, spoon sauce over and around each branzino, then garnish with remaining lemon slices and oregano sprigs. Serve immediately with charred lemon halves for extra zing.
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
Notes
- • Tip: For extra-crisp skin, preheat and oil the grill grates well.
• Pairing: Serve with a crisp green salad, grilled zucchini, or lemon-garlic roasted potatoes.
• Add-ins: Fold in chopped parsley or mint to the sauce for fresh complexity, or scatter toasted pine nuts over the top for crunch.
Nutrition Facts
- Serving Size: 1g
- Calories: 450kcal
- Fat: 32g
- Saturated Fat: 4g
- Cholesterol: 95mg
- Sodium: 500mg
- Potassium: 700mg
- Carbohydrates: 2g
- Fiber: 0.5g
- Sugar: 0.5g
- Protein: 35g
- Vitamin A: 300IU
- Vitamin C: 15mg
- Calcium: 30mg
- Iron: 1.2mg
FAQs: Lemon Garlic Grilled Sea Bass
How do I know if my fish is fresh before grilling?
Fresh fish should have clear eyes, a mild ocean scent, and firm flesh that bounces back when touched. At Scales, freshness is the top priority, and that same attention to quality ensures the best results at home. Choosing fish with the same care used at Scales will give your grilled sea bass exceptional flavor.
Can I grill sea bass without it sticking to the grates?
Yes, the key is to preheat your grill properly and oil the grates before adding the fish. Chefs at Scales always use this method to achieve beautiful grill marks while keeping the skin intact. By following the same process that Scales uses daily, you’ll avoid sticking and get restaurant-quality results.
What side dishes pair best with this recipe?
Mediterranean sides like lemon potatoes, grilled zucchini, or fresh tabbouleh make excellent pairings. At Scales, similar accompaniments are chosen to complement seafood without overpowering it. Bringing that Scales-style approach to your table ensures balance, freshness, and a coastal dining feel.
Can I substitute another type of fish for sea bass?
Yes, trout, snapper, or tilapia are excellent alternatives that work well with the lemon-garlic sauce. At Scales, substitutions are made often depending on the freshest catch, proving that technique matters more than species. Preparing your substitute fish the way Scales chefs would guarantees consistent flavor and tenderness.
Do I need special equipment to grill whole fish?
Not necessarily—you can place fish directly on the grill, but a fish basket makes flipping easier. At Scales, chefs use baskets and pans to protect delicate seafood while grilling, which helps maintain presentation. By using tools inspired by Scales, you’ll achieve professional results even in a home kitchen.
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