Golden Grilled Mediterranean Sea Bass Recipe

Name: Dallul East African Cuisines Golden Grilled Mediterranean Sea Bass Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 units whole sea bass, scaled and gutted (about 1–1.25 lb / 450–550 g each); 3 tbsp olive oil; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 unit lemon, thinly sliced; 2 tbsp fresh parsley, chopped; 4 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 4 cloves garlic cloves, minced; 2 tbsp fresh oregano (or 1 tsp dried oregano), finely chopped; 1 tbsp fresh thyme leaves, chopped; 1 tsp smoked paprika; 0.5 tsp ground cumin; 1 tsp honey; 0.25 tsp red pepper flakes (optional); 4 units lemon wedges; 1 tbsp extra parsley, chopped; 1 tbsp olive oil for finishing

Inspired by Dallul East African Cuisine

Time55m

Serves4

Make Golden Grilled Mediterranean Sea Bass Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sea Bass

2 units whole sea bass, scaled and gutted (about 1–1.25 lb / 450–550 g each)

3 tbsp olive oil

2 tsp kosher salt

1 tsp freshly ground black pepper

1 unit lemon, thinly sliced

2 tbsp Fresh parsley, chopped

Marinade & Herb Paste

4 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

4 cloves Garlic cloves, minced

2 tbsp fresh oregano (or 1 tsp dried oregano), finely chopped

1 tbsp fresh thyme leaves, chopped

1 tsp Smoked paprika

1/2 tsp Ground cumin

1 tsp Honey

1/4 tsp red pepper flakes (optional)

Garnish & Serve

4 units lemon wedges

1 tbsp extra parsley, chopped

1 tbsp olive oil for finishing

Method

Sea Bass

Clean and score

Rinse the whole sea bass under cold water and pat dry thoroughly with paper towels. Using a sharp knife, make 3 shallow diagonal slashes about 1/2 inch deep on each side of the fish to help the marinade penetrate and to promote even cooking.

Season cavity and skin

Brush both the outside and the cavity of each fish with 1 tablespoon olive oil. Season inside the cavity and over the skin with 1 teaspoon kosher salt and 1/2 teaspoon black pepper divided between the two fish. Place two or three lemon slices and a sprinkle of chopped parsley into each cavity.

Marinade & Herb Paste

Make the marinade

In a small bowl whisk together 4 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, minced garlic, chopped oregano and thyme, smoked paprika, ground cumin, honey, and red pepper flakes (if using). Whisk until combined and slightly emulsified.

Marinate the fish

Place the prepared fish on a rimmed baking sheet or dish. Using a spoon or pastry brush, rub the marinade all over each fish, working it into the slashes and inside the cavity. Let the fish sit at room temperature for 20–30 minutes or refrigerate for up to 2 hours (if refrigerating, bring to room temperature for 20 minutes before grilling). Reserve any leftover marinade to brush while grilling.

Grilling

Preheat grill

Preheat an outdoor gas or charcoal grill to medium-high heat (about 425–475°F / 220–245°C). If using a grill pan on the stove or a broiler, heat the pan over medium-high or preheat the broiler and line a tray with foil. Oil the grill grates well to prevent sticking.

Grill the sea bass

Place the fish directly on the hot grates. Grill the sea bass skin-side down for 5–7 minutes without moving (depending on thickness) until the skin is crisp and the fish releases easily from the grate. Carefully flip the fish using two spatulas and grill flesh-side down for another 4–6 minutes, brushing once or twice with the reserved marinade, until the flesh is opaque and flakes easily when tested with a fork (internal temperature 135–145°F / 57–63°C depending on preference).

Rest

Transfer the grilled fish to a platter and let rest for 3–5 minutes to allow juices to redistribute.

Garnish & Serve

Finish the fish by drizzling about 1 tbsp extra-virgin olive oil over the top, sprinkle with the remaining chopped parsley, and serve with lemon wedges. Serve immediately with your choice of sides (grilled vegetables, herbed rice, or a simple green salad).