Ingredients:

  • 1/4 cup extra virgin olive oil
  • Juice of 2 lemons (about 1/4 cup)
  • Zest of 1 lemon
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped (or use dried thyme)
  • Salt and pepper to taste

Instructions:

  1. In a medium bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, thyme, salt and pepper until well combined.
  2. Place the striped sea bass fillets in a shallow dish or resealable plastic bag. Pour half of the marinade over the fish. Let it marinate in the refrigerator for at least 15 minutes but not more than 30 minutes to avoid cooking the fish with acid from citrus.
  3. Preheat your grill to medium-high heat (about 400°F /200°C). If using a charcoal grill, allow coals to ash over completely; if using gas or electric grills ensure they are heated evenly.
  4. Lightly brush grill grates with olive oil using a paper towel or cloth to prevent sticking.
  5. Remove sea bass from marinade and let excess drip off briefly. Discard any leftover marinade. Place fillets skin-side down on hot grill grates. Grill for about 4–5 minutes per side depending on thickness—do not flip too soon as this may cause them to stick; wait until you can see clear char marks before flipping.
  6. The fish is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
  7. Remove from grill and let rest for about 2 minutes before serving—this helps maintain moisture.