Grilled Sea Bass with Crispy Potato Crust and Lemon Herb Butter

Instructions

1. 1

   Heat your grill to medium-high heat (about 400°F). While the grill preheats, pat the sea bass fillets dry with paper towels and season both sides with salt and pepper.

   Tip: Dry fish prevents sticking and promotes better browning on the grill.

2. 2

   In a small saucepan, melt 4 tablespoons of butter over low heat. Add minced garlic and sliced shallots, cooking gently for 3-4 minutes until softened but not browned.

   Tip: Keep the heat low to infuse the butter without burning the aromatics.

3. 3

   Stir in the fresh thyme, lemon zest, and white wine into the butter mixture. Simmer for 2 minutes, then remove from heat and whisk in the remaining 2 tablespoons of butter and fresh lemon juice. Season with a pinch of salt and pepper, then set aside to keep warm.

   Tip: This is your finishing sauce—keep it warm but not hot so the butter doesn't separate.

4. 4

   Layer the thinly sliced potatoes on a large sheet of aluminum foil in overlapping rows, roughly the size of your sea bass fillets. Brush generously with olive oil and season with salt and pepper.

   Tip: The foil packet keeps potatoes from falling through the grill grates while steaming and crisping.

5. 5

   Place the potato packets directly on the grill grates. Close the lid and grill for 10-12 minutes, checking halfway through to ensure even cooking. The potatoes should be tender inside and golden at the edges.

   Tip: If potatoes brown too quickly, move them to a cooler section of the grill or lower the temperature slightly.

6. 6

   Once the potatoes are nearly done, brush the skin side of each bass fillet with a bit of olive oil. Place the fillets skin-side down directly on the grill grates, leaving the potato packets undisturbed.

   Tip: Starting skin-side down creates a crispy exterior and helps the delicate flesh stay intact.

7. 7

   Grill the sea bass for 4-6 minutes without moving it, allowing the skin to crisp. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

   Tip: Don't flip the fish—grilling skin-side down throughout prevents the delicate flesh from breaking apart.

8. 8

   Carefully transfer each grilled sea bass fillet to a serving plate alongside its corresponding potato packet. Spoon the warm lemon herb butter sauce over the top of each fillet, allowing it to cascade over the potatoes.

   Tip: Plate immediately while everything is hot to maintain the contrast between the warm sauce and crispy textures.