Grilled Sea Bass with Broccoli

Instructions

1. 1

   Preheat your grill or grill pan over medium-high heat for 5 minutes until smoking hot. Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish ensures better browning and crispier skin.

2. 2

   In a large bowl, toss broccoli florets with 4 tablespoons of olive oil, minced garlic, lemon zest, red pepper flakes, and half the salt. Spread evenly on a grill-safe tray or directly on the grill grates.

   Tip: Use a grill basket if available to prevent florets from falling through.

3. 3

   Place broccoli on the grill and cook for 8-10 minutes, stirring occasionally, until florets are charred and tender. Transfer to a serving platter and set aside.

   Tip: The charring adds depth and sweetness to the broccoli.

4. 4

   Brush the grill grates with remaining olive oil. Place sea bass fillets skin-side down on the hot grill and cook for 4-5 minutes without moving them, allowing the skin to crisp.

   Tip: Resist the urge to move the fish—stillness creates that coveted crispy skin.

5. 5

   Gently flip the fillets and cook for an additional 3-4 minutes until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F.

   Tip: Overcooked fish becomes dry, so watch carefully during this stage.

6. 6

   Transfer the cooked sea bass to a warm plate. Top each fillet with a thyme sprig and a small pat of butter to melt over the top.

   Tip: The butter adds richness and keeps the fish moist.

7. 7

   Arrange grilled broccoli around the sea bass on serving plates, drizzle with fresh lemon juice, and serve immediately with lemon wedges on the side.

   Tip: Squeeze fresh lemon juice just before eating for maximum brightness.