Ingredients:

  • 4 fillets (approx. 6 oz each) Sea Bass Fillets (Skin-on)
  • 2 Tbsp Olive Oil (high smoke point)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter, softened
  • 2 large cloves Fresh Garlic, minced
  • 1 tsp Lemon Zest (from 1 small lemon)
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, finely chopped
  • Pinch of Salt, to taste (for the butter)

Instructions:

  1. Prepare the Garlic Lemon Butter: In a small bowl, combine the softened unsalted butter, minced garlic, lemon zest, chopped parsley, lemon juice, and a pinch of salt. Mix thoroughly using a fork until all ingredients are fully incorporated. Set aside at room temperature.
  2. Prepare the Sea Bass: Gently pat the sea bass fillets completely dry using paper towels. This is crucial for crispy skin. Optionally, score 2-3 shallow diagonal cuts across the skin side of each fillet to prevent curling.
  3. Season the Fish: Brush the skin side generously with olive oil. Season both the skin and flesh sides of the fillets with Kosher salt and pepper.
  4. Pre-heat the Grill: Heat the grill to medium-high (400–450°F / 200–230°C). Ensure the grates are scraped clean and then oiled just before adding the fish.
  5. Grill: Place the fillets on the hot, oiled grates, skin side down. Grill for 4–6 minutes without moving. This allows the skin to sear and release naturally. Flip the fish when the flesh turns opaque halfway up the side, and cook for another 2–4 minutes until fully cooked (internal temperature 145°F/63°C).
  6. Finish and Serve: While the fish finishes, gently melt the prepared Garlic Lemon Butter in a small saucepan over low heat until liquid. Remove the grilled fish immediately, let it rest for 1-2 minutes, and then drizzle or spoon the melted Garlic Lemon Butter generously over the fillets before serving.