Grilled Sea Bass

Discover the magic of grilled sea bass, a dish that's quick to prepare, packed with flavor, and perfect for any occasion. Try it today!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Marinating Time 30

Total Time 1

Servings: 4 people

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

2 whole sea bass or 4 sea bass fillets
3 tbsp olive oil
2 whole lemons (juiced)
4 cloves garlic (minced)
1 tsp smoked paprika
1 tsp dried oregano
to taste salt
to taste pepper
to garnish fresh parsley (chopped)

Equipment

Grill or grill pan
Tongs or spatula
Basting brush (optional)
Aluminum foil (if using the foil method)
Bowl for marinade

Method

Clean the sea bass if using whole fish, making diagonal slashes on both sides. Pat fillets dry with paper towels and rub a bit of salt into the skin.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, oregano, salt, and pepper to prepare the marinade.
Pour the marinade over the fish and let it sit for at least 30 minutes.
Preheat your grill to medium-high heat.
Place the fish on the grill skin-side down and cook for about 6-8 minutes per side.
Once cooked, garnish with fresh parsley before serving.

Nutrition

Calories: 220kcalCarbohydrates: 4gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 350mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 20mgCalcium: 3mgIron: 5mg

Notes

For a spicier kick, swap out smoked paprika for chili powder. Using lime juice instead of lemon adds a tropical twist. If you can't find whole sea bass, sea bass fillets work just as well. Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently in the oven to maintain texture. You can freeze individual portions wrapped in plastic wrap for up to three months; thaw overnight in the fridge before reheating.