Grilled Sea Bass with Green Bean and Lemon Butter Sauce

Instructions

1. 1

   Pat the sea bass fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with sea salt and black pepper, then place a thyme sprig on top of each fillet. Set aside at room temperature for 10 minutes.

   Tip: Bringing fish to room temperature ensures even cooking throughout the fillet.

2. 2

   Heat a grill pan or outdoor grill to medium-high heat (about 200°C). Once hot, lightly oil the grates to prevent sticking.

3. 3

   Place the sea bass fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, allowing the skin to become crispy and golden. Carefully flip and cook the other side for another 3-4 minutes until the flesh is opaque and flakes easily. Transfer to a warm plate.

   Tip: Don't flip the fish too early or the skin will stick. Wait until it naturally releases from the grill.

4. 4

   While the fish cooks, toss the trimmed green beans with the remaining 2 tablespoons of olive oil, minced garlic, and a pinch of salt and pepper. Spread them on a separate part of the grill or grill basket and cook for 6-8 minutes, stirring occasionally, until tender with light char marks.

   Tip: Grilling the beans adds a smoky flavour that complements the fish beautifully.

5. 5

   In a small saucepan over medium heat, melt 50g of butter. Add the white wine and lemon juice, allowing the liquid to reduce by half, about 2 minutes.

6. 6

   Remove the pan from heat and whisk in the remaining 25g of cold butter and lemon zest until the sauce becomes silky and emulsified.

   Tip: Adding cold butter at the end creates a creamy, luxurious sauce without breaking.

7. 7

   Arrange the grilled green beans on serving plates, top with a sea bass fillet skin-side up, and drizzle the warm lemon butter sauce around the plate. Garnish with fresh thyme if desired.