Grilled Sea Bass with Vegetables
Grilled sea bass is a simple, healthy Mediterranean dish in which a whole fish and seasonal vegetables cook over a hot grate without excess fat. The grill is considered one of the gentlest ways to cook fish: it preserves the most nutrients and gives a characteristic smoky crust without breading or deep-frying. Lemon or lime juice and thyme underline the delicate flavor of the sea bass.
Green asparagus, zucchini, and bell pepper cook right alongside the fish, so they take on the same grilled aroma.
Smart Swaps
- Be sure to heat the grate well before laying down the fish, or the skin will stick and tear when you flip it.
- From the thick end of the asparagus, be sure to peel off the tough skin, otherwise it stays fibrous.
- Sea bass is easy to swap for sea bream or another small white fish of the same size.
- Don’t overcook the fish: 5 to 7 minutes per side is usually enough for a 350 to 400 g fish.
Serve hot right away, in the company of pea puree with mint. Freshly squeezed orange juice makes a light accompaniment to such a meal.
Part of Mediterranean cuisine — 20 more recipes in the section.
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Ingredients
Instructions
Scale the fish, remove the gills and fins, and rinse under cold water. Season with salt and pepper, squeeze over the juice of half a lemon or lime, and drizzle lightly with olive oil.
With a vegetable peeler, remove the outer (tough) layer of skin from the asparagus, cut the bell pepper into large pieces, and cut the zucchini into large rounds. Season the vegetables with salt and pepper and drizzle with the remaining olive oil.
Grill the fish and vegetables on a well-heated grill for 5 to 7 minutes per side.
Serve the cooked fish with the vegetables, the puree, and orange juice.
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