Ingredients:

  • 4 (6-oz) Sea Bass fillets
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 3 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh oregano or thyme, chopped
  • 1 lemon, sliced into rounds

Instructions:

  1. Pat the Sea Bass fillets extremely dry with paper towels to prevent sticking and achieve crispy skin.
  2. In a small bowl, whisk together the marinade ingredients (3 tbsp olive oil, garlic, lemon juice, zest, parsley, and oregano). Brush the flesh side of the fillets generously and let rest at room temperature for 20 minutes.
  3. Heat your grill to medium-high (approx. 400°F / 200°C). Use a rolled-up paper towel dipped in oil to coat the grates thoroughly.
  4. Place fillets on the grill skin-side down. Press lightly with a spatula to ensure full contact. Grill undisturbed for 6–7 minutes until the skin is golden and releases easily.
  5. Gently flip the fish. Grill the flesh side for another 3–5 minutes until the internal temperature reaches 145°F (63°C) and the meat is opaque.
  6. Remove from the grill and let the fish rest for 3 minutes. Garnish with lemon rounds and fresh parsley before serving.