Ingredients
- 4 sea bass fillets, about 5–6 ounces each
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 garlic cloves, finely minced
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon finely chopped fresh thyme
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Lemon wedges, for serving
Execution
Prepare the Sea Bass: Pat the sea bass fillets dry with paper towels. Place them in a shallow dish and check for any remaining pin bones before seasoning.
Make the Herb Marinade: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, kosher salt, and black pepper.
Season the Fish: Brush the herb mixture over both sides of the sea bass fillets. Let the fish sit for about 10–15 minutes while the grill heats.
Preheat the Grill: Heat an outdoor grill or grill pan to medium-high heat, about 400–450°F. Clean and lightly oil the grates to help prevent sticking.
Grill the First Side: Place the fillets on the hot grill, skin-side down if using skin-on sea bass. Cook without moving for about 4 minutes, until the underside is lightly charred and releases easily.
Flip and Finish Cooking: Carefully turn the fillets with a wide spatula and grill for another 2–3 minutes, depending on thickness. The fish should be opaque, flake easily with a fork, and reach about 145°F at the thickest point.
Rest the Fish: Transfer the grilled sea bass to a clean plate and let it rest for about 2–3 minutes so the juices settle.
Finish with Fresh Herbs: Spoon any reserved herb mixture that has not touched raw fish over the cooked fillets. Add an extra squeeze of fresh lemon juice just before serving.
Serve: Serve the Grilled Sea Bass immediately with lemon wedges. Pair it with grilled vegetables, rice, couscous, roasted potatoes, or a fresh green salad for a complete dinner.
Additional tips
- Pat the fish dry before seasoning so it browns better and is less likely to stick to the grill.
- Do not marinate the sea bass much longer than 15–20 minutes because the lemon juice can begin changing the texture of the fish.
- Oil the grill grates well and wait until the fillets release naturally before flipping them.
- If the fillets are delicate, use a grill basket or place them on lightly oiled foil.
- Fresh basil or cilantro can replace the dill if you prefer a different herb profile.
