Spanish · Dinner
Grilled Sea Bass with Garlic
Grilled sea bass fillet with crispy skin, finished with garlic-infused olive oil, lemon juice, and fresh parsley. Served with boiled potatoes and mixed salad leaves, this Spanish coastal preparation lets the quality of the fish shine through.
$8
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
438Calories
41.9gProtein
24.6gFat
15.3gCarbs
2.3gSugar
3.6gFiber
772mgSodium
99mgChol
4.4gSat Fat
1180mgPotassium
75mgCalcium
2.4mgIron
3.5mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the sea bass fillet dry, score the skin twice with a sharp knife, then season both sides with salt and black pepper.
2
Saute
Warm 1 tbsp olive oil over medium-low heat, add thinly sliced garlic and cook 2 minutes until pale gold, then stir in lemon juice and chopped parsley.
3
Grill
Brush fillet with remaining olive oil and place skin-side down on a hot grill over high heat; cook 4 minutes without moving until skin turns deeply golden and crisp.
4
Plate
Set fillet skin-side up on a plate with boiled potato halves and salad leaves, spoon the garlic-lemon dressing over the fish, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sea bass fillet, skin on
- 4 cloves4 cloves garlic
- 4 tbsp60ml extra virgin olive oil, divided
- 11 lemon
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 7 oz200g baby potatoes
- a small handful of mixed salad leaves
