Whole Grilled Mediterranean Sea Bass Recipe

Prepare the fish

Rinse the sea bass under cold water and pat thoroughly dry with paper towels inside and out. Score the skin on both sides with 2–3 diagonal shallow cuts about 1/2" deep to help seasoning penetrate and to promote even cooking.

In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, minced garlic, thyme sprigs (tuck a couple sprigs into each fish cavity and reserve others), 2 teaspoons coarse kosher salt, and 1 teaspoon freshly ground black pepper.

Rub the mixture all over each fish, making sure to get some into the scored slits and inside the cavity. Let rest at room temperature for 20–30 minutes (no longer than 1 hour) to marinate while you prepare the fennel oil and garlic.

Toast fennel seeds

Place a small dry skillet over medium heat. Add 2 tablespoons fennel seeds and toast, shaking the pan frequently, until fragrant and slightly darker — about 2–3 minutes. Remove immediately to a bowl to stop cooking.

Crush the toasted fennel seeds lightly with the flat side of a knife or a mortar and pestle to release oils but keep some texture.

In a small saucepan, combine 1/2 cup extra-virgin olive oil and the crushed toasted fennel seeds. Warm gently over low heat for 4–5 minutes — do not let the oil smoke. Remove from heat and allow to steep until just warm, about 10 minutes. Strain the oil through a fine-mesh sieve or cheesecloth into a small pitcher, pressing on the solids to extract flavor. Stir in 1 tablespoon lemon zest and 1/2 teaspoon fine sea salt into the warm oil. Keep warm or at room temperature until plating.

Make crispy garlic

Place 1/2 cup neutral oil in a small heavy-bottomed saucepan and heat over medium-high until shimmering (about 325°F / 160°C if using a thermometer). Add the 6 thinly sliced garlic cloves in a single layer and fry, stirring gently, until golden brown and crisp — about 45–60 seconds. Remove garlic with a slotted spoon to a paper towel-lined plate and season immediately with a pinch of fine sea salt. Reserve the garlic oil (you can use 1–2 tablespoons to brush the fish before serving).

Chop 2 tablespoons flat-leaf parsley and set aside. Cut lemons into wedges for serving.

Preheat grill to medium-high (about 400–450°F / 200–230°C). Clean the grates and oil them well to prevent sticking.

Brush the grill grates with oil or lightly oil the fish skin. Place the marinated whole sea bass directly on the hot grill, presentation side down. Grill with the lid closed for 5–7 minutes, until the skin releases easily and has good char. Flip carefully using two spatulas and grill the other side 4–6 minutes, until the flesh near the bone is opaque and an instant-read thermometer inserted into the thickest part reads 125–130°F for moist, slightly rare center (or 135°F for fully cooked). Total cook time will be 10–14 minutes depending on fish size and grill heat.

In the last minute of grilling, brush both sides lightly with a tablespoon or two of the reserved garlic oil to add sheen and flavor.

Transfer the fish to a large platter. Spoon the warm toasted fennel oil over the fish, making sure to drizzle into the scored slits and cavity. Scatter the crispy garlic slices and chopped parsley over the fish. Serve with lemon wedges alongside for squeezing.

Optional: If you prefer a charred finishing touch, place the fish briefly over a hotter section of the grill for 20–30 seconds per side before removing.