Name: Mediterranean Grilled Seabass
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 pieces Seabass Fillets; 3 tbsp Extra Virgin Olive Oil; 3 cloves Fresh Garlic, minced; 2 tbsp Lemon Juice; 1 tsp Dried Oregano; 0.25 cup Fresh Parsley, chopped; 0.5 tsp Sea Salt; 0.25 tsp Black Pepper

Seafood

Mediterranean Grilled Seabass

Savor the bright, clean flavors of the Mediterranean with this perfectly charred seabass, seasoned with a fragrant blend of fresh herbs and zesty citrus. This dish delivers a melt-in-your-mouth texture that makes it a sophisticated yet simple centerpiece for any dinner party.

Prep

15m

Cook

15m

Serves

Calories

320kcal

Qty	Ingredient
4 pieces 800 g	Seabass Fillets
3 tbsp 45 ml	Extra Virgin Olive Oil
3 cloves 9 g	Fresh Garlic, minced
2 tbsp 30 ml	Lemon Juice
1 tsp 2 g	Dried Oregano
0.25 cup 15 g	Fresh Parsley, chopped
0.5 tsp 3 g	Sea Salt
0.25 tsp 1 g	Black Pepper

2 Method

Step 1. Preheat your grill to medium-high heat (about 400°F or 200°C) and lightly oil the grates to prevent sticking.

Step 2. Pat the seabass fillets dry with a paper towel; moisture on the surface prevents a good sear.

Step 3. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper.

Step 4. Brush both sides of the fillets generously with the herb and oil marinade.

Step 5. Place the fillets on the grill, skin-side down first. Grill for 5-6 minutes without moving them to develop a crust.

Step 6. Carefully flip the fillets using a wide spatula and grill for another 4-5 minutes until the internal temperature reaches 145°F (63°C) and the flesh flakes easily.

Step 7. Remove from heat and garnish with fresh parsley and extra lemon wedges before serving.

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To ensure the skin gets crispy and doesn't stick, make sure the grill is fully preheated before adding the fish.
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Use a fish spatula—it's thinner and more flexible, making it easier to flip delicate fillets without breaking them.
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If using whole seabass, score the skin 3-4 times on each side to allow the marinade to penetrate deeper.
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Let the fish sit at room temperature for 10 minutes after marinating but before grilling for even cooking.