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Restaurants›Open Sesame Lebanese Grill›Whole Grilled Mediterranean Sea Bass Recipe

Whole Grilled Mediterranean Sea Bass Recipe

Name: Open Sesame Lebanese Grills Whole Grilled Mediterranean Sea Bass Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 pieces whole Mediterranean sea bass (gutted, scaled); 0.25 cups extra-virgin olive oil; 3 tbsp fresh lemon juice; 1 tbs lemon zest; 4 pieces garlic cloves (minced); 2 tbs fresh oregano (finely chopped) or 1 tsp dried oregano; 0.25 cups fresh flat-leaf parsley (finely chopped); 4 pieces fresh thyme sprigs; 2 tbsp capers (rinsed); 2 tsp salt; 1 tsp black pepper (freshly ground); 1 cups cherry tomatoes (halved); 0.5 cups red onion (thinly sliced); 0.5 cups kalamata olives (pitted, halved); 1 pieces lemon (sliced into thin rounds); 2 tbsp extra-virgin olive oil (for grilling vegetables); 2 tbsp fresh parsley leaves (for garnish); 0.5 tsp red pepper flakes; 0.5 cups Greek yogurt or crème fraîche; 0.5 tsp lemon zest; 1 tsp olive oil; 0.25 tsp salt; 1 tbs fresh dill or parsley (finely chopped)

Inspired by Open Sesame Lebanese Grill

Time1h 15m

Serves4

Make Whole Grilled Mediterranean Sea Bass Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Whole Fish & Marinade

2 pieces whole Mediterranean sea bass (gutted, scaled)

1/4 cups extra-virgin olive oil

3 tbsp fresh lemon juice

1 tbs Lemon zest

4 pieces garlic cloves (minced)

2 tbs fresh oregano (finely chopped) or 1 tsp dried oregano

1/4 cups fresh flat-leaf parsley (finely chopped)

4 pieces fresh thyme sprigs

2 tbsp capers (rinsed)

2 tsp Celtic sea salt

1 tsp black pepper (freshly ground)

Vegetable & Serving Garnish

1 cups cherry tomatoes (halved)

1/2 cups red onion (thinly sliced)

1/2 cups kalamata olives (pitted, halved)

1 pieces lemon (sliced into thin rounds)

2 tbsp extra-virgin olive oil (for grilling vegetables)

2 tbsp fresh parsley leaves (for garnish)

1/2 tsp Red pepper flakes

Optional Finishing Sauce

1/2 cups Greek yogurt or crème fraîche

1/2 tsp Lemon zest

1 tsp olive oil

1/4 tsp Celtic sea salt

1 tbs fresh dill or parsley (finely chopped)

Method

Whole Fish & Marinade

Prepare fish

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

Make marinade

In a bowl combine 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, minced garlic, chopped oregano, chopped parsley, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Whisk until combined.

Marinate fish

Rub the marinade all over each fish, making sure to coat inside the cavity and inside the slashes. Stuff each cavity with 2 thyme sprigs, 1 tablespoon capers, and 2 slices of lemon. Let the fish marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours; if chilled, bring to room temperature 20 minutes before grilling). Reserve any leftover marinade for basting.

Vegetable & Grilling

Prepare grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates well to prevent sticking. If using a plank, soak a cedar plank for at least 30 minutes and preheat on the grill.

Prepare vegetables

Toss halved cherry tomatoes, sliced red onion and halved kalamata olives with 2 tablespoons olive oil and 1/2 teaspoon red pepper flakes, a pinch of salt and pepper. Thread larger onion slices onto skewers if desired for easier turning.

Grill vegetables

Place vegetables in a grill basket or directly on the grill over indirect heat. Grill until tomatoes blister and onions soften, about 6–8 minutes, tossing once. Transfer to a serving platter and keep warm.

Grill fish

Oil the grill grates again. Place each marinated sea bass directly on the hot grill over medium-high heat (or on the soaked plank). Grill for 6–8 minutes per side, depending on fish size (about 1 to 1 1/2 pounds each). Do not move the fish for the first 4–5 minutes to develop a crust; then carefully flip using two wide spatulas or tongs and a spatula. Baste with reserved marinade once after flipping. Cook until the flesh is opaque and flakes easily when tested at the thickest part with a fork; internal temperature should read 135–140°F (57–60°C) for moist, flaky fish.

Rest fish

Transfer the grilled sea bass to a cutting board and let rest 5 minutes to allow juices to redistribute.

Assembly & Finishing

Arrange the grilled fish on a large serving platter. Spoon the grilled tomato, onion and olive mixture alongside and scatter reserved capers and fresh lemon slices around the fish.

Sprinkle with 2 tablespoons chopped fresh parsley and an extra drizzle (about 1–2 teaspoons) of olive oil. If you like heat, sprinkle a little extra red pepper flakes to taste.

Optional finishing sauce

If using, whisk together 1/2 cup Greek yogurt, 1/2 teaspoon lemon zest, 1 teaspoon olive oil, 1/4 teaspoon salt and 1 tablespoon chopped dill or parsley. Serve in a small bowl alongside the fish for guests to dollop.

Serve the whole grilled Mediterranean sea bass family-style with lemon wedges. To carve, lift the top fillet away from the backbone using a spatula, then remove the backbone and serve the bottom fillet.