Ingredients:

  • 4 Sea Bass fillets, skin-on (approx. 6 oz / 170 g each)
  • 1 tsp coarse sea salt (plus extra for seasoning)
  • 1 tsp black pepper, freshly ground
  • 1/4 cup extra virgin olive oil (divided)
  • Zest of 1 large lemon
  • 2 Tbsp fresh lemon juice
  • 3 large cloves garlic, finely minced
  • 1 Tbsp fresh thyme leaves, stripped from the stem
  • 1/2 tsp dried oregano
  • 1 bunch asparagus spears, woody ends trimmed
  • 1 Tbsp extra virgin olive oil (for asparagus)

Instructions:

  1. Prepare the Marinade: In a mixing bowl, combine 3 Tbsp (45 ml) of the olive oil, lemon zest, lemon juice, minced garlic, fresh thyme, and oregano. Season with 1 tsp salt and 1 tsp pepper.
  2. Pat the sea bass fillets thoroughly dry with kitchen paper. Place the fillets in the marinade, ensuring both the flesh and the skin are coated.
  3. Cover and refrigerate the fillets for 30 minutes. Do not marinate for longer than 60 minutes.
  4. Prep the Grill: Set the grill for medium-high heat (around 450°F / 230°C). Clean the grates thoroughly with a wire brush once hot.
  5. Prep the Asparagus: Toss the trimmed asparagus spears with 1 Tbsp olive oil, salt, and pepper. Set aside.
  6. Oil the Fish: Brush the skin side of the sea bass fillets liberally with the remaining 1 Tbsp (15 ml) of olive oil just before placing them on the heat.
  7. Grill Skin-Side Down: Place the fillets skin-side down on the clean, hot grates. Close the lid. Let the fish cook, undisturbed, for 4 to 5 minutes until the skin releases naturally.
  8. Add Asparagus: Place the seasoned asparagus directly on the grates alongside the fish.
  9. Flip and Finish: Use a fish spatula to gently lift and flip the fish. Cook the fish on the flesh side for an additional 3 to 4 minutes until the internal temperature reaches 145°F (63°C) and the fish flakes easily.
  10. Rest and Serve: Transfer the fish and asparagus to a serving platter. Let the fish rest for 2 minutes before serving.