Whole Grilled Mediterranean Sea Bass Recipe

Rinse the whole sea bass inside and out under cold running water and pat very dry with paper towels. Score the skin on both sides with 3–4 diagonal slashes about 1/2-inch deep to help heat penetration and flavor infusion.

Season the cavity and exterior lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Drizzle 1 tbsp olive oil over the exterior and rub it in; this helps prevent sticking to the grill or pan.

In a bowl combine chopped parsley, cilantro (if using), oregano or thyme, sliced garlic, fennel fronds (if using) and the thin lemon slices. Add 1 tsp kosher salt and the remaining 1/2 tsp black pepper; toss to combine.

Loosely pack about half of the herb mixture into the fish cavity and lay the remaining herb sprigs and lemon slices along the top of the fish and inside the scored slashes so the aromatics infuse during cooking.

Whisk together 2 tbsp olive oil, white wine (or vermouth), lemon juice and red pepper flakes in a small bowl. Brush or spoon roughly half the mixture over the exterior of the fish and inside the cavity.

Let the dressed fish sit at room temperature for 15–20 minutes (up to 30 minutes if your kitchen is cool) to allow flavors to marry and to take the chill off for more even cooking.

Prepare a medium-high grill (about 400–450°F / 200–230°C) with one side direct heat and one side indirect heat. Clean grates well and oil them lightly (use a paper towel dipped in oil and tongs).

Place the fish directly over the hotter side of the grill, presentation-side down. Grill with the lid closed for 4–6 minutes until the skin is nicely charred and releases easily from the grate.

Carefully flip the fish using two spatulas or a fish spatula and move it to the indirect side of the grill. Close the lid and continue to cook for another 8–12 minutes, basting once with the remaining marinade, until the thickest part of the fish reaches 130–135°F (54–57°C) and the flesh flakes easily but is still moist. Total cook time will be 12–18 minutes depending on fish size and grill heat.

If you don't have a grill

Preheat the oven to 450°F (230°C). Heat a large ovenproof skillet over medium-high heat, add a little oil, and sear the fish 3–4 minutes per side until browned. Then transfer the skillet to the oven and roast 8–12 minutes until the internal temperature reaches 130–135°F (54–57°C).

Transfer the fish to a cutting board and let it rest 5 minutes. Spoon any pan or grill juices over the fish. Sprinkle with chopped parsley and squeeze fresh lemon wedges over the top just before serving.

To carve: use a long thin spatula or knife to lift the fillet away from the backbone starting from the head end, then remove the other side. Serve whole on a platter with extra lemon wedges.