Mediterranean Grilled Fish with Lemon & Herbs
Smoky grilled fish infused with fresh lemon, garlic, and Mediterranean herbs. A simple, vibrant dish that captures the essence of outdoor market cooking.
- Total time
- 30 min
- Servings
- 2
- Calories
- 385
- Protein
- 48g
Ingredients
- 2 lb whole sea bass or branzino
- 4 tbsp extra virgin olive oil
- 2 whole fresh lemon
- 4 clove garlic cloves, minced
- 2 tbsp fresh oregano
- 1 tbsp fresh thyme
- 1 tsp sea salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- 4 sprig fresh rosemary sprigs
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F, for 10 minutes until the grates are hot. While the grill heats, pat the fish dry inside and out with paper towels—this ensures a better sear and prevents sticking.
- 2
Clean the fish by gutting and scaling if your fishmonger hasn't already done so. Make 3-4 diagonal slashes on each side of the fish, cutting about 1/4-inch deep into the flesh—this helps the seasonings penetrate and ensures even cooking.
- 3
In a small bowl, combine minced garlic, oregano, thyme, sea salt, black pepper, and red pepper flakes with 3 tablespoons of olive oil. Divide the herb mixture and stuff half inside the cavity of each fish, then rub the remaining mixture all over the exterior, working it into the slashes.
- 4
Slice one lemon into thin rounds and tuck 2-3 slices inside the cavity of each fish, along with a rosemary sprig. Squeeze the remaining lemon juice over both sides of the fish and drizzle with the last tablespoon of olive oil.
- 5
Place the fish directly on oiled grill grates over medium-high heat and grill for 5-6 minutes on the first side without moving them. You'll know they're ready to flip when the flesh releases easily from the grates and the skin is charred golden brown.
- 6
Using a long fish spatula, carefully flip each fish and grill for another 5-6 minutes on the second side until the flesh is opaque and flakes easily when tested with a fork at the thickest part. The internal temperature should reach 145°F. Transfer to a warm plate and let rest for 2 minutes before serving with fresh lemon wedges and charred rosemary sprigs.
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