Sea Bass Grill Recipe

Prepare and marinate

Pat the sea bass fillets dry with paper towels. Check for any bones and remove with fish tweezers if needed. In a small bowl, combine 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, thyme, smoked paprika, kosher salt and freshly ground black pepper. Brush or spoon the marinade onto both sides of the fillets, rubbing gently into the flesh and along the skin. Let the fillets sit at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Preheat grill and oil grates

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan on the stovetop, heat it over medium-high until very hot. Brush the grill grates or grill pan with a thin layer of oil to prevent sticking.

Grill the sea bass

Place the fillets skin-side down on the hot grill. Press gently with a spatula for 10–15 seconds to prevent the skin from curling. Grill skin-side down for 4–6 minutes without moving, until the skin is crisp and the flesh near the skin is opaque. Flip carefully and grill flesh-side down for an additional 1–2 minutes until the fish registers 125–130°F (52–54°C) for moist, slightly translucent center, or 140°F (60°C) if you prefer fully firm. Total cook time will be 5–8 minutes depending on thickness.

Make the pan sauce

While the fish finishes, place a small skillet or saucepan over medium heat. Add 2 tbs butter and melt until foaming. Add 1 tbs white wine (or chicken stock) and scrape up any browned bits. Stir in lemon zest, chopped parsley and optional capers. Cook 30–60 seconds to combine, then remove from heat. Taste and adjust with a pinch of salt or a squeeze of lemon if needed.

Finish with butter

When the fish is done, transfer fillets to a warm plate skin-side up. Spoon a little of the warm butter sauce over each fillet, and let rest 1–2 minutes so flavors settle.

Serve each sea bass fillet with lemon wedges and a scattering of microgreens or baby arugula. Offer additional lemon on the side. Serve immediately while hot.

Optional: for a restaurant-style presentation, spoon the sauce along the plate and place the fillet on top with skin showing; garnish with additional parsley and a few capers.