*Trout may be substituted for branzino - it is a mild fresh water fish that is readily available in markets. Cooking fish on the bone gives it more flavor and, when the fish is cooked properly, removing the fillets is relatively easy – easier than filleting it when raw. Or, when sharing among friends, you can butterfly the fish (using a sharp fillet knife, cut along the curve of the gills to remove the head, then along the spine and lay the fish open) – and be able to remove portions of the fish very easily and eat “off the bone”. If the head and tail bother you, remove them prior to grilling.