Ingredients:

  • 2 whole sea bass (about 1 pound each), cleaned and scaled
  • Olive oil, for brushing (approximately 2 tablespoons)
  • Juice of 1 large lemon
  • Zest of half a lemon
  • 3 cloves garlic, minced
  • Fresh herbs (such as parsley and thyme), chopped – about ¼ cup combined
  • Salt – to taste (about a teaspoon)
  • Black pepper – to taste (about half a teaspoon)

Instructions:

  1. [Prepare the Marinade]: In a bowl, combine the lemon juice, lemon zest, minced garlic, chopped herbs, salt, and black pepper. Whisk in olive oil gradually until well blended.
  2. [Prepare the Sea Bass]: Rinse the sea bass under cold water and pat them dry with paper towels. Make three diagonal slashes on each side of the fish to allow for better marinating and cooking.
  3. [Marinate]: Place the fish in a shallow dish or sealable plastic bag and pour over half of the marinade mixture. Ensure both sides are coated well. Allow it to marinate at room temperature for about 15 minutes, or refrigerate for up to an hour if preferred.
  4. [Preheat Grill]: Preheat your grill to medium-high heat (around 400°F/200°C). If using a charcoal grill, make sure coals are evenly distributed.
  5. [Oil Grill Grates]: Lightly brush or spray oil on grill grates to prevent sticking.
  6. [Grill Sea Bass]: Remove fish from marinade; discard any leftover marinade. Place sea bass carefully on the preheated grill grate—grill each side for about 5-6 minutes depending on thickness. Youll know theyre done when they easily release from the grill and have nice char marks.
  7. [Check Doneness]: The internal temperature should reach 145°F/63°C when fully cooked; flesh will be opaque and flake easily with a fork.
  8. [Serve Immediately]: Once cooked, transfer sea bass onto plates; drizzle remaining marinade over top if desired before serving warm.