Grilled Sea Bass

Whole sea bass grilled with lemon, garlic and herbs until crisp outside and moist inside.

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A simple herb-and-citrus seasoning lets the fish stay the focus; drying and oiling the fish well helps prevent sticking on the grill.

Ingredients

• 2 whole sea bass (about 600 g each, cleaned and scaled)
• 3 tbsp olive oil
• 2 lemons (one sliced, one juiced)
• 3 garlic cloves (crushed)
• 20 g fresh parsley
• 15 g fresh dill
• 1 tsp dried oregano
• 1.25 tsp salt
• 0.5 tsp black pepper

Step-by-step method

1. Pat the fish very dry inside and out. Make three shallow diagonal cuts through the skin on each side; this helps the thicker parts cook evenly.
2. Mix 2 tablespoons olive oil with the garlic, oregano, half the lemon juice, salt and pepper. Rub the mixture over the fish and inside the cavities.
3. Stuff each cavity with lemon slices, parsley and dill. Let the fish stand for 15 minutes while the grill heats to medium-high.
4. Clean and oil the grill grates well. Brush the fish with the remaining olive oil and lay it on the grill. Do not move it for the first 5–6 minutes or the skin may tear.
5. Turn the fish carefully with two wide spatulas and grill the second side for another 5–7 minutes. The flesh should be opaque and flake easily near the backbone.
6. Transfer the fish to a platter and rest for 3–4 minutes. Spoon over the remaining lemon juice.
7. Serve whole or lift the fillets away from the bones at the table. Offer extra lemon and herbs alongside.