Whole Grilled Mediterranean Sea Bass Recipe
Make Whole Grilled Mediterranean Sea Bass Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Whole Fish
Marinade & Herb Stuffing
Grill / Finish
Method
Whole Fish
- 1
Prepare the fish
Rinse the whole sea bass under cold water and pat very dry inside and out with paper towels. Using a sharp filet knife or kitchen shears, make two diagonal shallow slashes through the skin and flesh on each side of the fish (about 1–1.5 cm deep). This helps heat penetrate and lets the marinade flavor the flesh. Season the cavity and both sides of the fish evenly with 1 1/2 tablespoons kosher salt and 1 teaspoon black pepper, rubbing it gently so it adheres.
Marinade & Herb Stuffing
- 2
Make the marinade
In a medium bowl combine 4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest. Mince 4 garlic cloves and add to the bowl. Stir in 1 cup chopped parsley, 2 tablespoons chopped oregano, 2 teaspoons chopped thyme, 1 teaspoon chopped rosemary, 2 tablespoons rinsed capers, 1/2 cup halved green olives, and 1 finely sliced shallot. If you like a touch of heat, add 1/4 teaspoon red chili flakes. Taste and adjust salt lightly (remember the fish is already salted).
- 3
Stuff the fish
Spoon roughly two-thirds of the herb-and-olive mixture into the cavity of the fish, distributing ingredients along the length of the cavity so the flavors infuse the flesh. Reserve the remaining one-third of the mixture to spoon over the fish after grilling.
- 4
Marinate briefly
Drizzle about 1 tablespoon of the marinade over the outside of the fish and rub it in, including into the slashes. Let the fish sit at cool room temperature for 20–25 minutes (or refrigerate up to 1 hour) to allow flavors to meld. Remove from refrigerator 20 minutes before grilling if chilled so fish comes closer to room temperature for even cooking.
Grill / Finish
- 5
Preheat and oil the grill
Preheat a grill (gas or charcoal) to medium-high heat (about 400–450°F / 200–230°C). Clean grates well. Oil the grates by brushing with a paper towel soaked in oil or using a high-heat spray. Brush both sides of the fish lightly with the additional 2 tablespoons olive oil to prevent sticking.
- 6
Grill the fish
Place the sea bass directly over the hottest part of the grill, skin side down. Close the lid and grill undisturbed for 6–8 minutes, until the skin releases easily from the grate and has a crisp, charred appearance. Carefully flip the fish using two spatulas or a fish spatula and metal spatula to support the body, then grill the other side with the lid closed for an additional 6–8 minutes. Total cooking time will vary with fish thickness; the flesh is done when opaque, flakes easily with a fork, and the internal temperature near the thickest part reaches 130–135°F (54–57°C) for moist, medium doneness, or up to 140°F (60°C) if you prefer fully cooked flakes.
- 7
Finish and serve
Transfer the grilled fish to a warmed serving platter. Spoon the reserved herb-olive mixture over the hot fish and garnish with lemon slices and 2 tablespoons fresh parsley leaves. Optionally squeeze additional lemon juice over the top. Serve immediately, presenting the whole fish for guests to portion.
- 8
Notes on alternatives
If you prefer to bake instead: preheat oven to 425°F (220°C), place the stuffed fish on a parchment-lined baking sheet or in a roasting pan, and roast 20–30 minutes depending on size until internal temp reaches 130–140°F. For easier handling on the grill, you can use a fish basket or two layers of heavy-duty foil with holes cut for smoke circulation.