Grilled Sea Bass with Courgette
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under forty minutes and tastes like you spent hours in the kitchen. Grilled sea bass is naturally lean and packed with omega 3 fatty acids, making it as nourishing as it is delicious. The tender fish pairs beautifully with fresh courgettes and aromatic herbs, while a simple lemon and garlic dressing ties everything together. Best of all, minimal ingredients and straightforward techniques mean you can have an elegant, restaurant quality meal on your table without any fuss or stress.
Ella x
Ingredients
- 4sea bass fillets(skinless, about 180g each)
- 3courgettes(medium, sliced lengthwise into thin ribbons)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 2 tablespoonsfresh dill(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsunsalted butter
- 1 teaspoonlemon zest
- 1shallots(thinly sliced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: If using a grill pan indoors, ensure it's hot before adding vegetables.
- 2
In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, chopped thyme, and dill to create a marinade.
Tip: Reserve half the marinade for finishing the dish after cooking.
- 3
Pat the sea bass fillets dry with paper towels and season generously on both sides with salt and pepper. Brush lightly with the remaining 2 tablespoons of olive oil.
Tip: Dry fish ensures better browning and prevents sticking to the grill.
- 4
Arrange courgette ribbons on a large platter and drizzle with 1 tablespoon of the herb marinade, tossing gently to coat evenly. Season with a pinch of salt and pepper.
Tip: Don't over-marinate the courgettes as they'll become too soft.
- 5
Place courgette ribbons on the hot grill in a single layer and cook for 2-3 minutes per side until they develop light char marks and become tender. Transfer to a serving platter.
Tip: Use a grill basket if available to prevent ribbons from falling through the grates.
- 6
Place the sea bass fillets skin-side up on the grill and cook for 4-5 minutes without moving them, then carefully flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Don't flip too early—wait for the fish to release naturally from the grill to avoid tearing.
- 7
Melt the butter in a small saucepan over low heat and add the sliced shallots, cooking gently for 2 minutes until softened. Stir in the reserved herb marinade and warm through for 1 minute.
Tip: Keep the butter sauce warm but not boiling to preserve the delicate herb flavors.
- 8
Arrange grilled courgette ribbons on individual plates, top each with a sea bass fillet, and drizzle generously with the warm herb butter sauce. Garnish with lemon zest and remaining fresh herbs.
Tip: Serve immediately while the fish and courgettes are still warm.
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