Grilled Sea Bass with Lemon Oil — Grilled Sea Bass with Ladolemono
Whole sea bass grilled over high heat and dressed with ladolemono, a sharp emulsion of olive oil and lemon, a Greek coastal staple.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Score each fish 3 times on each side with a sharp knife, cutting through to the bone. Rub all over with 2 tbsp olive oil, half the salt, and half the oregano. Stuff each cavity with 3 thyme sprigs. Mince garlic and set aside.
Grill
Heat grill to high. Place both fish on grate, grill 8–9 minutes per side until skin is charred and crisp and flesh pulls away easily from the bone.
Finish
While fish grills, whisk remaining 1/2 cup olive oil, lemon juice, garlic, remaining oregano, salt, and pepper in a small bowl until emulsified into ladolemono.
Plate
Transfer fish to plates and spoon ladolemono generously over each. Serve immediately with steamed greens and lemon wedges.
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