Grilled Sea Bass with Bell Pepper and Lemon Herb Sauce

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F) for 10 minutes. Brush the grates with oil to prevent sticking.

   Tip: If using a charcoal grill, arrange coals for medium-high direct heat on one side.

2. 2

   Pat the sea bass fillets dry with paper towels. Drizzle both sides with 2 tablespoons of olive oil and season generously with sea salt and black pepper.

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

3. 3

   In a small bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, minced garlic, fresh thyme, parsley, lemon zest, and white wine. Set the sauce aside.

   Tip: Prepare this sauce while the grill heats up for better time management.

4. 4

   Place the bell pepper strips directly on the grill grates. Cook for 8-10 minutes, stirring occasionally with tongs, until they develop light char marks and become tender. Transfer to a plate and set aside.

   Tip: Don't move the peppers too frequently—let them sit to develop caramelization and color.

5. 5

   Place the sea bass fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, until the skin crisps and releases easily from the grates.

   Tip: Resist the urge to flip early; patience ensures crispy skin and prevents tearing.

6. 6

   Carefully flip each fillet using a long spatula and cook the flesh side for another 4-5 minutes until the fish is opaque throughout and flakes easily with a fork.

   Tip: The thickest part of the fish should be fully opaque; do not overcook or the fish will dry out.

7. 7

   Arrange the grilled bell peppers on serving plates, then top with a sea bass fillet. Drizzle the lemon herb sauce generously over the fish and peppers.

   Tip: Warm the sauce slightly by placing it near the grill edge if it has cooled.

8. 8

   Garnish with additional fresh parsley and a lemon wedge if desired. Serve immediately while the fish is still warm.

   Tip: This dish pairs beautifully with grilled asparagus or a light arugula salad.