Grilled Sea Bass with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to table. The sea bass stays incredibly moist and flaky when grilled, while the kale underneath soaks up all those wonderful garlic and lemon flavors. What I love most is that kale is packed with nutrients and antioxidants, making this dish as nourishing as it is delicious. The whole thing feels fancy enough for guests but simple enough for a regular Tuesday night, and your kitchen won't even smell like fish because we're grilling outdoors.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 1893 mlfresh kale(chopped into bite-sized pieces)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 8fresh thyme sprigs
- 1lemon(sliced into thin wheels)
- 1shallot(thinly sliced)
- 59 mlwhite wine
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates. Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry fish ensures better searing and prevents sticking to the grill.
- 2
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, and lemon juice to create a marinade. Rub this mixture over the fish fillets and place a lemon slice and thyme sprig on top of each fillet.
Tip: Let the fish marinate for 5-10 minutes while the grill heats up.
- 3
Place the kale in a large bowl and toss with 2 tablespoons of olive oil, salt, and pepper. Spread the kale on the grill in a single layer on a grill-safe pan or wrapped in foil with holes poked through. Grill for 8-10 minutes, stirring occasionally, until edges become crispy and charred.
Tip: Watch the kale closely as it can burn quickly.
- 4
Once the kale is nearly done, place the sea bass fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, allowing the skin to crisp up beautifully.
Tip: Resist the urge to flip too early; patience creates that golden, crispy skin.
- 5
Carefully flip each fillet and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove the fish and kale from the grill.
Tip: Sea bass cooks quickly, so watch for the flesh to turn from translucent to white.
- 6
In a small saucepan over medium heat, sauté the sliced shallot in the remaining 1 tablespoon of olive oil for 2 minutes until softened. Deglaze with white wine and vegetable broth, simmering for 3-4 minutes to reduce slightly and create a light pan sauce.
Tip: This sauce adds brightness and moisture to the dish without being heavy.
- 7
Divide the grilled kale among four serving plates. Top each mound with a grilled sea bass fillet and drizzle the pan sauce around the plate. Garnish with fresh thyme and additional lemon wheels if desired.
Tip: Serve immediately while the fish is still warm and the kale maintains its crispness.
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