Grilled Sea Bass with Courgette

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.