Ingredients:

  • 4 tablespoons olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • Salt and pepper to taste
  • 4 sea bass fillets (6-ounce or 170 g), skin on
  • Lemon wedges for serving
  • Fresh herbs for garnish (optional)

Instructions:

  1. In a small bowl, combine olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
  2. Place sea bass fillets in a shallow dish or zip-top bag and pour marinade over the fish. Ensure the fish is well-coated, then cover or seal. Refrigerate for 30 minutes to allow the flavors to penetrate.
  3. Preheat your grill to medium-high heat (about 400°F or 200°C) and clean the grill grates with a grill brush.
  4. Remove fish from marinade and let excess drip off. Place fish skin-side down on the grill. Grill for 5-6 minutes, then carefully flip using a spatula. Grill for an additional 5-6 minutes, or until fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  5. Remove from grill, garnish with fresh herbs if desired, and serve with lemon wedges.