Grilled Sea Bass with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled sea bass with spinach is one of my go to weeknight dinners because it comes together in under an hour. Sea bass has such delicate, flaky flesh that takes beautifully to the grill, while the garlicky wilted spinach beneath it adds earthiness and loads of iron. What I love most is how simple it actually is, just a few quality ingredients and you've got an elegant meal that tastes far fancier than the minimal effort required. The lemon and fresh thyme brighten everything up perfectly, and honestly, your guests will be amazed.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 1893 mlfresh spinach(loosely packed)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2fresh lemon(zested and juiced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsunsalted butter
- 59 mlwhite wine(dry)
- 1shallot(thinly sliced)
- 4 sprigsfresh thyme
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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