Ingredients:

  • 2 (6-8 ounce) sea bass fillets, skin on or off (170-225g)
  • 1 tablespoon olive oil (15ml)
  • ½ teaspoon kosher salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • 4 tablespoons unsalted butter, softened (57g)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 tablespoon chopped fresh parsley (15ml)
  • 1 tablespoon chopped fresh chives (15ml)
  • 1 teaspoon chopped fresh thyme (5ml)
  • ½ teaspoon lemon zest (2.5ml)
  • ¼ teaspoon garlic powder (1.25ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. In a small bowl, combine the softened butter, lemon juice, parsley, chives, thyme, lemon zest, garlic powder, and red pepper flakes (if using). Mix well with a fork or whisk until evenly distributed.
  2. Preheat the grill to medium-high heat (about 375-400°F or 190-205°C). Clean the grill grates with a grill brush.
  3. Pat the sea bass fillets dry with paper towels. Brush both sides of the fillets with olive oil and season with salt and pepper.
  4. Place the sea bass fillets on the preheated grill, skin-side down if using skin-on fillets. Grill for 4-6 minutes per side, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  5. Remove the grilled sea bass from the grill and place it on serving plates. Top each fillet with a generous dollop of the lemon-herb butter. Serve immediately.