Ingredients:

  • 4 (6 oz) sea bass fillets (about 170 g each)
  • 1/4 cup olive oil (60 mL)
  • Juice of 2 lemons, plus lemon zest (about 4 tablespoons or 60 mL)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (15 g)
  • 1 tablespoon fresh thyme, chopped (15 g)
  • Salt and pepper to taste
  • 1/4 cup unsalted butter (60 g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (15 g)
  • Juice of 1 lemon (about 2 tablespoons or 30 mL)

Instructions:

  1. In a mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, parsley, thyme, salt, and pepper.
  2. Place sea bass fillets in a shallow dish or a resealable bag. Pour marinade over the fish, ensuring each fillet is well-coated. Refrigerate for 30 minutes.
  3. Preheat the grill to medium-high heat (about 375°F or 190°C). Brush grill grates with oil to prevent sticking.
  4. Remove fish from marinade and let excess drip off. Place fillets skin-side down on the grill. Cook for 4-5 minutes without moving, until grill marks form. Carefully flip and cook for another 4-5 minutes or until fish flakes easily.
  5. In a small saucepan, melt butter over low heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in parsley and lemon juice; remove from heat.
  6. Transfer grilled sea bass to plates; drizzle with garlic butter sauce. Garnish with extra herbs or lemon wedges, if desired.