Ingredients:

  • 2 whole sea bass (approx. 2 lbs / 900g each), cleaned, scaled, and gutted
  • 3 tbsp extra virgin olive oil
  • 1 tsp coarse kosher salt
  • ½ tsp freshly cracked black pepper
  • 1 lemon, sliced into thin rounds
  • 4 sprigs fresh thyme or rosemary
  • ¼ cup extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 2 tbsp fresh Italian parsley, chopped
  • 1 tbsp fresh lemon juice
  • ½ tsp paprika

Instructions:

  1. Use paper towels to pat the sea bass extremely dry, both inside the cavity and on the skin.
  2. Rub 3 tbsp of olive oil over the entire exterior of the fish and season generously with salt and pepper.
  3. Place lemon slices and herb sprigs inside the cavity to protect the interior from drying out.
  4. In a small bowl, whisk together the remaining olive oil, garlic, parsley, lemon juice, and paprika to create the marinade; set aside.
  5. Preheat the grill to high heat (approx. 450°F / 230°C) and brush the grates heavily with oil using a pastry brush.
  6. Carefully lay the fish onto the grate, close the lid, and cook undisturbed for 6–8 minutes.
  7. Perform the release test by gently lifting a corner of the fish with a spatula; if it resists, cook for another minute until it releases naturally.
  8. Using a wide spatula, flip the fish in one quick motion to sear the other side.