Grilled Sea Bass with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like restaurant quality. Sea bass is wonderfully delicate and pairs beautifully with roasted aubergine, which is packed with fiber and antioxidants. What I love most is that everything cooks on the grill, so there's minimal cleanup. The fresh lemon, garlic, and herbs create a bright Mediterranean flavor that makes this dish feel special without any fussy techniques. Trust me, once you try this, it'll become a regular rotation in your kitchen.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 2aubergine(medium, sliced lengthwise into 1/2-inch planks)
- 5 tablespoonsextra virgin olive oil
- 2fresh lemon(zested and juiced)
- 3garlic cloves(minced)
- 237 mlfresh parsley(finely chopped)
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonred pepper flakes
- 2 tablespoonsvegetable oil(for grilling)
Detail level
Instructions
- 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
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
Brush the aubergine slices on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper.
- 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
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
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
Arrange the grilled aubergine on serving plates and top each with a sea bass fillet, skin-side up.
- 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.
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