Grilled Sea Bass with Garlic and Herb Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
There's something magical about cooking sea bass on the grill, and this recipe proves it doesn't have to be complicated. Fresh sea bass is packed with omega 3 fatty acids that are wonderful for your heart, and when you pair it with a simple garlic and herb butter, you've got restaurant quality dinner on the table in under 35 minutes. What I love most is how few ingredients you need and how forgiving the technique is. Just season your fillets, fire up the grill, and let the fish do the work while you prepare that fragrant butter. Your family will think you've been cooking all day.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 8garlic cloves(minced)
- 6 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(leaves only)
- 2lemon(zest and juice)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Prepare the garlic herb butter by combining softened butter, minced garlic, chopped parsley, thyme leaves, lemon zest, sea salt, and red pepper flakes in a small bowl. Mix until fully incorporated and set aside.
Tip: Make the butter mixture up to 2 hours ahead and refrigerate for easier handling.
- 2
Pat the sea bass fillets dry with paper towels and brush both sides lightly with olive oil.
Tip: Dry fish prevents sticking to the grill and creates better browning.
- 3
Season the fillets generously with sea salt and black pepper on both sides, about 10 minutes before grilling.
Tip: Seasoning in advance allows the salt to penetrate the flesh for better flavor.
- 4
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: Test grate temperature by holding your hand 4 inches above; you should feel heat after 2-3 seconds.
- 5
Place sea bass fillets skin-side down on the grill and cook for 5-6 minutes without moving them.
Tip: Resist the urge to flip early; the skin will release naturally when ready.
- 6
Gently flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The internal temperature should reach 145°F for perfectly cooked sea bass.
- 7
Transfer the grilled sea bass to a serving platter and immediately top each fillet with a generous dollop of the garlic herb butter.
Tip: The residual heat will melt the butter beautifully over the warm fish.
- 8
Drizzle any remaining butter around the fillets and finish with fresh lemon juice and additional fresh herbs if desired. Serve immediately.
Tip: Serve with grilled vegetables or a light salad for a complete meal.
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