Grilled Sea Bass with Aubergine

Instructions

1. 1

   Prepare the herb oil by whisking together 4 tablespoons of extra virgin olive oil, minced garlic, lemon zest, parsley, thyme, and red pepper flakes in a small bowl. Season with a pinch of salt and set aside.

   Tip: Make this oil up to 2 hours ahead and let flavors meld before serving.

2. 2

   Pat the sea bass fillets dry with paper towels and brush lightly with vegetable oil on both sides. Season generously with sea salt and black pepper.

   Tip: Drying the fish helps achieve a better crust and prevents sticking on the grill.

3. 3

   Brush the aubergine slices on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper.

4. 4

   Preheat your grill to medium-high heat (around 400°F). Place the aubergine slices on the grill grates and cook for 4-5 minutes per side until tender and charred with grill marks. Transfer to a serving platter.

   Tip: Don't move the aubergine around too much—let it sit to develop those beautiful charred marks.

5. 5

   Place sea bass fillets skin-side down on the grill and cook for 5-6 minutes without moving them. The skin will crisp and release naturally when ready.

   Tip: Listen for a gentle sizzle; this indicates proper grill temperature and good skin crisping.

6. 6

   Carefully flip the fish and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. Internal temperature should reach 145°F.

7. 7

   Arrange the grilled aubergine on serving plates and top each with a sea bass fillet, skin-side up.

8. 8

   Drizzle the herb oil generously over the fish and aubergine, then squeeze fresh lemon juice over each plate. Garnish with extra parsley and serve immediately.

   Tip: The warm fish will help infuse the herb oil flavors throughout the dish.