Grilled Sea Bass with Watercress

Instructions

1. 1

   Pat sea bass fillets dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes.

   Tip: Dry fish crisps better on the grill and prevents sticking.

2. 2

   Heat 2 tablespoons olive oil in a small skillet over medium heat. Add sliced garlic and cook for 2-3 minutes, stirring frequently, until golden and crispy. Transfer to a paper towel-lined plate and set aside.

   Tip: Watch carefully to prevent burning, which makes garlic bitter.

3. 3

   Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

   Tip: If using a grill pan indoors, heat it for 3 minutes before cooking.

4. 4

   In a small bowl, whisk together remaining 4 tablespoons olive oil, lemon juice, Dijon mustard, minced shallot, and a pinch of salt and pepper to create the vinaigrette. Set aside.

   Tip: This vinaigrette can be made up to 2 hours ahead of time.

5. 5

   Place sea bass fillets skin-side down on the hot grill. Top each fillet with a fresh thyme sprig. Grill for 5-6 minutes without moving, until the skin is crispy and releases easily from the grill.

   Tip: Don't flip the fish; grill only on the skin side for the best texture.

6. 6

   Carefully transfer grilled bass to serving plates, skin-side up. Allow to rest for 1 minute.

   Tip: The residual heat will finish cooking the fish perfectly.

7. 7

   Toss fresh watercress with the prepared vinaigrette until lightly coated. Divide among the four plates, piling gently alongside each sea bass fillet.

   Tip: Add the watercress just before serving to keep it crisp and vibrant.

8. 8

   Top each fillet with the crispy garlic chips and serve immediately with fresh lemon wedges on the side.

   Tip: Squeezing lemon over the fish at the table brightens the dish beautifully.