Grilled Sea Bass with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. Sea bass is delicate and flaky, grilling beautifully with just a touch of olive oil and fresh herbs. The edamame adds a lovely pop of color and texture while packing in plant based protein and fiber, making this a genuinely nutritious meal. With simple pantry staples and fresh lemon, you'll have an elegant dish that feels restaurant quality but requires minimal effort. Trust me, once you master this one, you'll find yourself making it again and again.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 473 mlfrozen edamame(thawed)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 118 mldry white wine
- 5garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonfresh oregano(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
- 59 mlvegetable broth
Detail level
Instructions
- 1
Pat sea bass fillets dry with paper towels and place on a cutting board. In a small bowl, combine fresh thyme, oregano, lemon zest, salt, and pepper. Rub this herb mixture evenly over both sides of each fillet, pressing gently so it adheres.
Tip: Dry fish is essential for achieving crispy skin on the grill.
- 2
Preheat your grill to medium-high heat (around 400°F). Oil the grill grates well to prevent sticking. Heat 1 tablespoon of olive oil in a large skillet over medium heat and add minced garlic. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.
Tip: Toast garlic briefly to release its aromatic oils without burning.
- 3
Add the thawed edamame to the skillet with the garlic. Stir frequently for 3-4 minutes until the edamame begins to brown slightly. Pour in the white wine and vegetable broth, then reduce heat to medium-low and simmer for 5-7 minutes until the liquid reduces by half. Season with salt and pepper to taste.
Tip: The edamame should be tender but still have a slight bite to it.
- 4
While the edamame cooks, place the herb-rubbed sea bass fillets skin-side down on the preheated grill. Grill for 4-5 minutes without moving them, allowing the skin to crisp up and develop those desirable grill marks.
Tip: Resist the urge to flip early; let the skin crisp properly before turning.
- 5
Using a thin spatula, carefully flip each fillet and grill for another 3-4 minutes on the flesh side until the fish is just cooked through and flakes easily with a fork.
Tip: The internal temperature should reach 145°F for perfectly cooked sea bass.
- 6
Transfer the grilled sea bass to a warm serving plate. Remove the edamame skillet from heat and stir in the remaining 3 tablespoons of olive oil and fresh lemon juice. Divide the edamame among the plates around the sea bass fillets.
Tip: Adding the olive oil and lemon juice after cooking preserves their bright, fresh flavors.
- 7
Drizzle the pan sauce from the edamame skillet over the sea bass fillets and garnish with additional fresh herbs and a squeeze of fresh lemon juice if desired. Serve immediately while the fish is still warm.
Tip: Serve with crusty bread or a light salad to complement the delicate flavors of the fish.
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