📝 About This Recipe
Transport your senses to the sun-drenched Amalfi Coast with this spectacular grilled whole sea bass. Cooking fish on the bone preserves its delicate moisture and infuses the flesh with a deep, smoky sweetness that fillets simply cannot match. This gluten-free masterpiece features crispy, salty skin and a vibrant herb oil that cuts through the richness, making it a healthy yet indulgent center-piece for any summer gathering.
🥗 Ingredients
The Fish
- 2 pieces Whole Sea Bass (about 1-1.2 lbs each, scaled and gutted with fins trimmed)
- 3 tablespoons Extra Virgin Olive Oil (high quality for brushing)
- 1 tablespoon Kosher Salt (for seasoning skin and cavity)
- 1 teaspoon Black Pepper (freshly cracked)
Aromatic Cavity Stuffing
- 1 Lemon (thinly sliced into rounds)
- 4 sprigs Fresh Rosemary (woody stems removed if very thick)
- 6 sprigs Fresh Thyme (left whole)
- 4 cloves Garlic (smashed and peeled)
Lemon-Herb Gremolata Oil
- 1/2 cup Flat-Leaf Parsley (finely chopped)
- 1/4 cup Extra Virgin Olive Oil (cold pressed)
- 1 tablespoon Lemon Zest (from one large lemon)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Red Chili Flakes (optional for a hint of heat)
- 1 tablespoon Capers (drained and roughly chopped)
👨🍳 Instructions
-
1
Remove the sea bass from the refrigerator 20 minutes before cooking to take the chill off; this ensures even cooking throughout the thickest part of the fish.
-
2
Preheat your grill to medium-high heat (about 400°F/200°C). Ensure the grill grates are meticulously cleaned with a wire brush.
-
3
Pat the sea bass extremely dry with paper towels, both inside the cavity and especially on the skin. Moisture is the enemy of a crispy, non-stick skin.
-
4
Using a sharp knife, make 3-4 shallow diagonal slashes on both sides of each fish, about 2 inches apart. Do not cut too deep; just through the skin.
-
5
Generously rub the olive oil over the skin and inside the cavity. Season liberally with kosher salt and black pepper, ensuring the salt gets into the slashes.
-
6
Stuff the cavity of each fish with lemon slices, rosemary sprigs, thyme, and smashed garlic. Do not overstuff, or the fish won't close properly.
-
7
In a small bowl, whisk together the chopped parsley, 1/4 cup olive oil, lemon zest, lemon juice, chopped capers, and chili flakes. Set aside to let flavors meld.
-
8
Dip a folded paper towel in a little oil and use tongs to rub it over the hot grill grates to create a non-stick surface.
-
9
Place the fish directly onto the grill. Close the lid and cook undisturbed for 7-9 minutes. Do not try to move the fish early; it will release naturally once the skin is charred and crisp.
-
10
Carefully flip the fish using a large metal spatula and a pair of tongs for support. Cook for another 6-8 minutes on the second side.
-
11
Check for doneness: the flesh should be opaque and flake easily near the backbone, and the internal temperature should reach 145°F (63°C).
-
12
Transfer the fish to a warm platter and let it rest for 3-5 minutes. This allows the juices to redistribute.
-
13
Spoon the Lemon-Herb Gremolata oil generously over the fish just before serving, allowing it to seep into the slashes.
💡 Chef's Tips
Always ask your fishmonger to scale and gut the fish to save prep time. If you are nervous about the fish sticking, you can use a well-oiled flexible fish grilling basket. To check doneness without a thermometer, insert a metal skewer into the thickest part; it should feel hot when touched to your lip. Avoid using very thin 'salad' olive oils for the grill; a standard extra virgin oil has a better smoke point for this application. Ensure your grill is truly hot before placing the fish down to achieve those professional sear marks.
🍽️ Serving Suggestions
Serve alongside grilled asparagus spears drizzled with balsamic glaze. A side of crispy roasted fingerling potatoes with sea salt and rosemary pairs perfectly. Pair with a chilled glass of Vermentino or a crisp Sauvignon Blanc. Include extra charred lemon halves on the platter for guests to squeeze over their portions. A simple arugula salad with shaved fennel and a light vinaigrette provides a refreshing crunch.