Ingredients:

  • 4 (6 oz / 170g) European sea bass fillets, skin-on
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper
  • ½ tsp (1g) garlic powder
  • 4 tbsp (57g) unsalted butter
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (4g) fresh Italian parsley, finely chopped
  • 1 tbsp (15g) capers, drained
  • 1 pinch (0.5g) red pepper flakes

Instructions:

  1. Pat the sea bass fillets completely dry with paper towels. Rub the fillets with olive oil and season evenly with salt, pepper, and garlic powder.
  2. Preheat the grill to high heat (approximately 450°F / 230°C) and oil the grates heavily just before adding the fish.
  3. Place the fillets skin-side down on the hot grate. Press down lightly for 10 seconds to ensure full skin contact. Sear undisturbed for 4–5 minutes until the skin releases naturally and is golden-brown.
  4. Flip the fillets carefully and cook for another 3–4 minutes. Remove the fish from the heat when the internal temperature reaches 135°F (57°C).
  5. While the fish rests, melt butter in a small saucepan over medium-low heat. Once foaming, stir in minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
  6. Whisk in the lemon juice and capers, simmering for 30 seconds. Remove from heat and stir in the chopped parsley.