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.
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
2
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
3
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)
4
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
5
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
6
Pair with a crisp, citrusy white like:
Vermentino (Italy)
Assyrtiko (Greece)
Picpoul de Pinet (France)
Or even a dry Provençal Rosé
Chef's Notes
7
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
For the Sea Bass
2whole fresh sea bass, gutted, cleaned and scaled
4tbspolive oil
2clovesgarlic, finely minced
1tspsea salt
½tspfreshly cracked black pepper
1small lemon, thinly sliced into rounds
A few sprigs each of fresh parsley, dill, and thyme
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
2
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
3
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)
4
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
5
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
6
Pair with a crisp, citrusy white like:
Vermentino (Italy)
Assyrtiko (Greece)
Picpoul de Pinet (France)
Or even a dry Provençal Rosé
Chef's Notes
7
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.
Notes
Mediterranean Grilled Sea Bass with Lemon Herb Oil