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
  • ½ tsp (1g) paprika
  • 4 tbsp (56g) unsalted butter, melted
  • 4 cloves (20g) garlic, minced
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 tbsp (3g) fresh thyme, minced
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tsp (1g) lemon zest

Instructions:

  1. Pat the sea bass fillets completely dry with paper towels. Rub the fillets with avocado oil, then evenly season with salt, pepper, and paprika.
  2. In a small bowl, whisk together the melted butter, minced garlic, parsley, thyme, lemon juice, and zest.
  3. Preheat your grill to medium-high heat (approx 400°F / 200°C). Place fillets skin-side down and press lightly for 10 seconds to ensure full contact.
  4. Grill undisturbed for 4–5 minutes until the skin is crispy and releases easily from the grate.
  5. Flip the fillets carefully. Immediately brush a generous layer of the garlic herb butter onto the seared side.
  6. Grill for another 3–4 minutes. Just before removing from the heat, apply one final brush of butter to both sides for a velvety finish.