Ingredients:

  • 4 (6 oz / 170g) sea bass fillets, skin-on
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (6g) sea salt
  • ½ tsp (1g) cracked black pepper
  • 3 tbsp (45ml) melted unsalted butter
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) fresh parsley, finely chopped
  • ¼ tsp (0.5g) paprika

Instructions:

  1. Pat the fillets completely dry with paper towels to ensure a non-stick sear.
  2. Rub a thin layer of avocado oil onto both sides of the fillets and sprinkle evenly with salt and pepper.
  3. In a small bowl, whisk together melted butter, garlic, lemon juice, parsley, and paprika; set aside.
  4. Preheat the grill to medium-high heat (approximately 400°F / 200°C).
  5. Place the fillets skin-side down and press gently with a spatula for 5 seconds to ensure full skin contact.
  6. Cook undisturbed for 4–5 minutes until the fish naturally releases from the grill.
  7. Carefully flip the fillets using a fish spatula.
  8. Immediately brush the prepared marinade over the seared skin.
  9. Cook for another 3–4 minutes until the internal temperature reaches 135°F (57°C) for medium or 145°F (63°C) for well-done.