Grilled Sea Bass with Watercress
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just thirty minutes. Sea bass is naturally lean and delicious, needing very little fussing to shine on the grill. The peppery watercress is packed with vitamins and minerals, making this dish as nourishing as it is elegant. I love how the bright lemon juice and garlic vinaigrette cuts through the richness of the fish, while fresh thyme adds an earthy note. It's the kind of meal that feels restaurant worthy but costs a fraction of the price and requires almost no cooking skills.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 946 mlfresh watercress(loosely packed, thick stems removed)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(thinly sliced)
- 1 teaspoondijon mustard
- 1shallot(minced)
- 1 teaspoonsea salt
- ½ teaspoonfreshly cracked black pepper
- 4fresh thyme sprigs
- 2lemon wedges(for serving)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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