Grilled Sea Bass with Bell Pepper and Lemon Herb Sauce
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 you've spent way more effort than you actually have. Sea bass is naturally lean and packed with omega 3 fatty acids, which are wonderful for your heart and brain health. The combination of vibrant bell peppers and a bright lemon herb sauce keeps everything fresh and light, while the garlic and fresh herbs make it feel absolutely restaurant worthy. Best of all, you need just a grill or grill pan and about 25 minutes of cooking time, making this perfect for busy nights when you still want to serve something elegant and nourishing to your family.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 2red bell pepper(sliced into strips)
- 1yellow bell pepper(sliced into strips)
- 5 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh thyme(finely chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
- 59 mlwhite wine
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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