Grilled Sea Bass with Spinach

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400°F. 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 skin crisping and prevents sticking to the grill grates.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sliced shallot, sautéing for 2-3 minutes until fragrant and softened.

   Tip: Don't let the garlic brown; it should remain pale golden for a sweet, delicate flavor.

3. 3

   Add the fresh spinach to the skillet in batches, stirring continuously until completely wilted, about 4-5 minutes. Pour in the white wine and cook for another 2 minutes to reduce slightly.

   Tip: The spinach will seem like a lot initially, but it reduces significantly as it cooks.

4. 4

   Remove the spinach from heat and stir in the lemon zest, lemon juice, butter, and remaining salt and pepper. Keep warm on low heat while you grill the fish.

   Tip: Taste and adjust seasoning at this point; the spinach is your flavor foundation.

5. 5

   Lightly brush the grill grates with oil to prevent sticking. Place the sea bass fillets skin-side down on the grill and cook undisturbed for 4-5 minutes until the skin is crispy and golden.

   Tip: Resist the urge to move the fish; let it stay in place for optimal crust development.

6. 6

   Carefully flip each fillet using a wide spatula and cook for another 3-4 minutes on the flesh side until the fish is opaque throughout and flakes easily with a fork.

   Tip: The fish is done when it reaches an internal temperature of 145°F or when it separates easily along the natural flake lines.

7. 7

   Divide the warm spinach mixture evenly among four serving plates, creating a small bed in the center of each plate.

   Tip: Warm plates ensure the dish stays at optimal serving temperature.

8. 8

   Top each spinach bed with a grilled sea bass fillet, skin-side up. Garnish with fresh thyme sprigs and serve immediately with extra lemon wedges on the side.

   Tip: The presentation of the crispy skin on top makes this dish restaurant-quality.