Italian · Dinner
Grilled Whole Sea Bass
Whole sea bass grilled over high heat until the skin blisters and flesh flakes clean from the bone. The cavity holds lemon, garlic and thyme; finished with olive oil, oregano and fresh parsley. Served simply to let the char and fresh herbs carry the flavour.
$9
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
278Calories
38.5gProtein
13.4gFat
3.2gCarbs
0.5gSugar
0.9gFiber
563mgSodium
99mgChol
2.7gSat Fat
583mgPotassium
61mgCalcium
1.6mgIron
2.4mcgVitamin B12
11mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Score two or three diagonal slashes into the sea bass skin on each side down to the bone. Season inside and out with salt and pepper.
2
Build
Tuck garlic, lemon, and thyme sprigs into the cavity, then brush the fish all over with olive oil and sprinkle with oregano.
3
Grill
Heat a grill or grill pan to medium-high, oil the grates well, then grill the sea bass 6 to 7 minutes per side until skin chars and flesh flakes easily.
4
Plate
Slide the fish onto a plate, top with fresh parsley, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole sea bass, scaled and gutted
- 2 tbsp30ml olive oil, plus extra for brushing the grill
- 4 cloves4 cloves garlic
- 11 lemon
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper, freshly ground
- 2 tbsp2 tbsp fresh parsley
