Grilled Sea Bass with Cucumber and Dill Sauce
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This elegant grilled sea bass with cucumber and dill sauce is one of my go to weeknight dinners because it comes together in just 32 minutes total. The delicate flake of the fish pairs beautifully with the cool, refreshing sauce, and I love that sea bass is packed with omega 3 fatty acids that are wonderful for heart health. The best part is how simple it truly is to prepare, requiring just a handful of ingredients and basic grilling technique. Whether you're cooking for yourself or impressing guests, this dish proves that restaurant quality meals don't need to be complicated or time consuming.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 2cucumber(peeled, seeded, and finely diced)
- 3 tablespoonsfresh dill(chopped)
- 237 mlsour cream
- 2 tablespoonslemon juice
- 2 tablespoonswhite onion(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2garlic cloves(minced)
- 1lemon(sliced for garnish)
- 237 mlcucumber ribbons(for plating)
Detail level
Instructions
- 1
Combine sour cream, diced cucumber, fresh dill, minced garlic, white onion, and 1 tablespoon of lemon juice in a bowl. Season with half the salt and pepper. Refrigerate until ready to serve.
Tip: Make the sauce up to 4 hours ahead for deeper flavor development.
- 2
Pat sea bass fillets dry with paper towels and season both sides generously with remaining salt and pepper. Lightly brush skin-side with 1 tablespoon of olive oil.
Tip: Dry fish ensures better browning and crispy skin.
- 3
Preheat your grill to medium-high heat (around 400°F). Oil the grates well to prevent sticking.
Tip: Let the grill heat for at least 10 minutes before cooking.
- 4
Place bass fillets skin-side down on the grill. Cook for 5-6 minutes without moving, allowing the skin to become crispy and golden brown.
Tip: Resist the urge to flip early—patience creates perfect skin.
- 5
Gently flip fillets using a thin spatula and cook for another 4-5 minutes on the flesh side until the fish is just cooked through and flakes easily when tested with a fork.
Tip: The internal temperature should reach 145°F.
- 6
Drizzle the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice over the cooked fillets during the last minute of cooking.
- 7
Transfer fillets to serving plates and spoon the cucumber-dill sauce generously over the top. Arrange cucumber ribbons alongside and garnish with fresh lemon slices.
Tip: Serve immediately while the fish is still warm and the skin is crispy.
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