Grilled Sea Bass with Asparagus
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Easy
This elegant sea bass dish has become my go to weeknight dinner because it comes together in under 40 minutes and tastes restaurant quality. The fresh asparagus is packed with antioxidants and fiber, making this meal as nourishing as it is delicious. What I love most is how simple the preparation is, just season your fillets, grill everything with a touch of butter and fresh thyme, and you've got a stunning plate that will impress anyone at your table. The white wine adds a beautiful brightness that brings out the delicate flavor of the fish.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 1½ poundsfresh asparagus(woody ends trimmed)
- 4 tablespoonsextra virgin olive oil
- 2fresh lemon(zest and juice)
- 3 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh thyme(finely chopped)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While it heats, prepare the herb butter by mixing softened butter with minced garlic, fresh thyme, lemon zest, and a pinch of salt in a small bowl. Set aside.
Tip: Make the herb butter ahead of time for easier assembly during cooking.
- 2
Pat the sea bass fillets dry with paper towels and brush both sides lightly with 2 tablespoons of olive oil. Season generously with sea salt and black pepper on both sides.
Tip: Dry fish grills better and achieves a nicer crust without sticking.
- 3
Toss the asparagus spears with the remaining 2 tablespoons of olive oil, salt, and pepper in a large bowl until evenly coated.
Tip: Use a grill basket or skewer the asparagus to prevent pieces from falling through the grates.
- 4
Place asparagus on the grill perpendicular to the grates (or in a grill basket) and cook for 4-5 minutes, stirring occasionally, until lightly charred and tender-crisp. Transfer to a serving platter.
Tip: Asparagus cooks quickly, so keep a close eye to avoid overcooking.
- 5
Arrange sea bass fillets skin-side up on the grill. Cook for 6-7 minutes without moving them, allowing the skin to crisp and the flesh to develop grill marks.
Tip: Resist the urge to flip or move the fish too early; patience creates better texture.
- 6
Carefully flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F.
Tip: Fish cooks quickly, so check for doneness a minute before you think it's ready.
- 7
Transfer the grilled sea bass to the serving platter with the asparagus. Deglaze the grill grates with white wine, scraping up any flavorful bits, then remove from heat.
Tip: The wine adds depth to your sauce and cleans the grill simultaneously.
- 8
Squeeze fresh lemon juice over the fish and vegetables, then top each fillet with a generous dollop of herb butter. The residual heat will melt it beautifully, creating a luxurious sauce.
Tip: Serve immediately while the butter is melting for the best presentation and flavor.
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