This recipe provides a simple yet flavorful way to prepare bass, emphasizing the natural taste of the fish through grilling.
Ingredients- 2 whole sea bass (about 1.5 lbs each), cleaned and scaled
- 1/4 cup olive oil
- 2 lemons, sliced
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Prep the Fish: Pat the bass dry with paper towels. Score both sides of the fish 3-4 times with a sharp knife. This helps the seasoning penetrate and ensures even cooking.
- Season: In a small bowl, mix the olive oil, minced garlic, salt, and pepper. Rub the mixture generously all over the outside and inside cavities of the fish.
- Stuff: Place two lemon slices, one sprig of rosemary, and one sprig of thyme into the cavity of each fish.
- Preheat Grill: Preheat your grill to medium-high heat (about 375°F to 450°F). Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill: Place the whole bass directly on the hot grill. Grill for 6-8 minutes per side, depending on the thickness of the fish. The fish is done when the skin is crispy, and the flesh is opaque and flakes easily with a fork.
- Serve: Carefully remove the fish from the grill using a spatula. Serve immediately with extra lemon wedges and a side salad.
Step | Time | Tip |
|---|---|---|
Preparation | 15 minutes | Make sure the grill is hot before placing the fish down. |
Grilling | 12-16 minutes | Avoid moving the fish too much to get good grill marks. |
Total Time | Approximately 30 minutes | Check the internal temperature; it should reach 145°F. |
- Wine: A crisp white wine such as Pinot Grigio or Sauvignon Blanc.
- Side Dishes: Grilled asparagus, roasted potatoes, or a light cucumber and tomato salad.