Greek Grilled Sea Bass
Whole sea bass rubbed with olive oil, lemon, and oregano, grilled until the skin is crispy and the flesh flakes tenderly. A bright, summery Mediterranean main ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 42g
Ingredients
- 2 fish (12 oz each) whole sea bass, cleaned and gutted
- 3 tablespoons olive oil
- 1 whole lemon
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Pat the sea bass dry inside and outside using paper towels, pressing gently so the skin is completely dry — this helps the skin crisp on the grill.
- 2
Cut the lemon in half lengthwise from top to bottom, then cut one half into thin crosswise slices about 1/8-inch thick for stuffing the fish.
- 3
Pour 3 tablespoons of olive oil into a small bowl, then stir in 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until uniform.
- 4
Preheat a grill to medium-high heat for 5 minutes until the grates are hot — hold your hand 2 inches above the grate; you should feel intense heat within 2 seconds.
- 5
Rub the outside and inside cavity of each sea bass with half of the herb-oil mixture, using about 1.5 tablespoons per fish, coating all surfaces evenly.
- 6
Stuff the belly cavity of each fish with 2 or 3 lemon slices, sliding them inside the opening so they sit inside the fish alongside the organs.
- 7
Place both sea bass on the oiled grill grates skin-side down, positioning them perpendicular to the grate lines so they don't stick.
- 8
Grill without moving for 7 minutes until the skin is opaque and charred in places and releases easily from the grate when you slide a spatula underneath.
- 9
Carefully flip each fish using a wide spatula, then grill the other side for 5 minutes until the flesh near the thickest part (just behind the head) is opaque white when you peek inside with the tip of a small knife.
- 10
Transfer each sea bass to a plate and squeeze the remaining lemon half over both fish to finish with fresh brightness.
Tools you’ll need
- paper towels
- cutting board
- chef's knife
- small bowl
- grill
- grill brush
- wide spatula
- instant-read thermometer (optional)
- serving plates
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