Ingredients:

  • 1 whole sea bass, scaled and gutted (2½ lbs)
  • 5 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 1/2 tsp freshly cracked black pepper
  • 4 cloves garlic, thinly sliced
  • 1 lemon, sliced into rounds
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the sea bass completely dry with paper towels.
  2. Score the skin by making 3-4 shallow diagonal cuts on each side of the fish.
  3. Rub 3 tbsp of the extra virgin olive oil over the entire exterior and interior cavity of the fish.
  4. Season the fish generously with 1 tsp coarse sea salt and 1/2 tsp freshly cracked black pepper.
  5. Stuff the cavity with 4 thinly sliced garlic cloves and two lemon rounds.
  6. Preheat the grill to medium-high heat.
  7. Place the remaining lemon slices directly on the grill grates and sear for 2-3 minutes per side until they develop a deep, charred golden color; remove and set aside for plating.
  8. Place the fish on the hot grates and grill for 7-9 minutes per side without moving it.
  9. Flip the fish carefully and continue grilling until the internal temperature at the thickest part reaches 145°F (63°C) and the flesh flakes easily with a fork.
  10. Remove the fish from the heat and let it rest for 5 minutes.
  11. Whisk together the remaining 2 tbsp extra virgin olive oil, 1/4 cup chopped parsley, and 1 tbsp fresh lemon juice.
  12. Drizzle the parsley mixture over the rested fish and arrange the caramelized lemon slices on top.