Name: Mediterranean Grilled Sea Bass with Lemon Herb Oil
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 whole fresh sea bass, gutted, cleaned and scaled; 4 tbsp olive oil; 2 cloves garlic, finely minced; 1 tsp sea salt; ½ tsp freshly cracked black pepper; 1 small lemon, thinly sliced into rounds; A few sprigs each of fresh parsley, dill, and thyme; 3 tbsp extra virgin olive oil; Zest of 1 lemon; 1 ½ tbsp lemon juice (freshly squeezed); 1 tbsp fresh parsley, finely chopped; 1 tbsp fresh dill, finely chopped; ½ tsp garlic, finely grated or crushed; Pinch of sea salt; few cracks of black pepper; Microgreens or arugula; Extra lemon wedges; Flaky sea salt; Grilled Mediterranean vegetables (zucchini, eggplant, cherry tomatoes); Herbed couscous or lemony orzo; Crusty sourdough or grilled flatbread

DifficultyBeginner

CategoryFish, Main Courses

A rustic yet refined dish that embodies the sun-soaked coasts of the Mediterranean. This recipe brings together delicate, flaky sea bass with the bright, fresh intensity of lemon, herbs, and garlic—perfect for a summer evening or elegant dinner party.

Yields2 Servings

Prep Time25 minsCook Time25 minsTotal Time50 mins

For the Sea Bass

2 whole fresh sea bass, gutted, cleaned and scaled

4 tbsp olive oil

2 cloves garlic, finely minced

1 tsp sea salt

½ tsp freshly cracked black pepper

1 small lemon, thinly sliced into rounds

A few sprigs each of fresh parsley, dill, and thyme

For the Lemon Herb Oil:

3 tbsp extra virgin olive oil

Zest of 1 lemon

1 ½ tbsp lemon juice (freshly squeezed)

1 tbsp fresh parsley, finely chopped

1 tbsp fresh dill, finely chopped

½ tsp garlic, finely grated or crushed

Pinch of sea salt

few cracks of black pepper

Optional Garnish

Microgreens or arugula

Extra lemon wedges

Flaky sea salt

Optional Side Ideas

Grilled Mediterranean vegetables (zucchini, eggplant, cherry tomatoes)

Herbed couscous or lemony orzo

Crusty sourdough or grilled flatbread

Prep the Fish

Rinse the sea bass and pat dry with paper towels.
Using a sharp knife, make 3 shallow diagonal slashes on each side of the fish (this helps it cook evenly and absorb flavor).
Rub the fish all over with olive oil, minced garlic, sea salt, and black pepper.
Stuff each cavity with lemon slices, parsley, dill, and thyme.

Preheat Your Grill

Heat a grill or grill pan over medium-high heat.
Lightly oil the grill grates to prevent sticking.
If using charcoal, ensure the coals are white-hot for that smoky finish.

Grill the Sea Bass

Place the fish on the hot grill. Grill for 6–7 minutes per side, depending on thickness, until the skin is crisp and charred, and the flesh flakes easily with a fork.
Tip: Use a wide fish spatula to gently flip and remove the fish to avoid breaking the skin.

Make the Lemon Herb Oil (while fish grills)

In a small bowl, whisk together olive oil, lemon zest, juice, herbs, garlic, salt, and pepper.
Let it sit for 5–10 minutes to allow flavors to infuse.

Assemble and Serve

Transfer grilled fish to a serving platter.
Spoon the lemon herb oil generously over the top of each fish.
Garnish with microgreens or a scatter of fresh herbs and lemon wedges.
Serve with grilled veggies or a light grain side.

Wine Pairing

Pair with a crisp, citrusy white like:

Vermentino (Italy)
Assyrtiko (Greece)
Picpoul de Pinet (France)
Or even a dry Provençal Rosé

Chef's Notes

This dish thrives on freshness—from the fish to the herbs and citrus.
Can’t find whole sea bass? Fillets work too! Just reduce cooking time and skip stuffing.
Want a smoky twist? Add wood chips to your grill for a lightly smoked Mediterranean aroma.

Ingredients