Grilled Sea Bass with Rocket and Lemon Beurre Blanc

Instructions

1. 1

   Prepare the beurre blanc by combining minced shallots and white wine in a small saucepan over medium heat. Reduce until approximately 2 tablespoons of liquid remains, about 8-10 minutes.

   Tip: This reduction concentrates the flavors significantly, so don't rush this step.

2. 2

   Remove the pan from heat and whisk in cold butter cubes one at a time, allowing each piece to incorporate fully before adding the next. The residual heat will gently emulsify the sauce.

   Tip: Keep the pan off direct heat to prevent the sauce from breaking or becoming greasy.

3. 3

   Strain the sauce through a fine-mesh sieve to remove shallot pieces, then stir in lemon juice and a pinch of sea salt. Keep warm but not hot until serving.

   Tip: If the sauce cools too much, gently reheat over very low heat while whisking constantly.

4. 4

   Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper. Brush lightly with olive oil.

   Tip: Dry skin ensures better browning and crisping on the grill.

5. 5

   Preheat your grill to medium-high heat (around 200°C) for 5 minutes. Oil the grill grates well to prevent sticking.

   Tip: Test the grill temperature by holding your hand 10cm above the grates; you should feel intense heat after 3-4 seconds.

6. 6

   Place sea bass fillets skin-side down on the grill and position a thyme sprig on top of each fillet. Grill without moving for 5-6 minutes until the skin is crispy and the flesh is opaque halfway up the fillet.

   Tip: Resist the urge to flip early; let the skin develop a golden crust for texture and flavor.

7. 7

   Carefully flip the fillets and cook for another 3-4 minutes on the flesh side until the fish flakes easily with a fork but remains moist inside.

   Tip: The thickest part of the fillet should reach 63°C internally for perfectly cooked sea bass.

8. 8

   Toss the fresh rocket with a light drizzle of olive oil, sea salt, and a squeeze of lemon juice in a bowl just before serving.

   Tip: Dress the rocket at the last moment to keep it fresh and crisp.

9. 9

   Plate each grilled sea bass fillet skin-side up, top with a generous handful of dressed rocket, and drizzle the lemon beurre blanc around and over the fish. Garnish with lemon slices and serve immediately.

   Tip: Warm plates in a 120°C oven for 5 minutes before serving to keep the dish hotter longer.