Grilled Sea Bass

How to grill whole sea bass

For grilling fish, medium-high to high heat without direct flames is ideal. If using a charcoal grill, wait until the charcoal is fully lit and covered with a light gray layer of ash. There should still be plenty of heat beneath the grate, but no large flames reaching the fish directly. If you hold your hand about 10 cm (4 inches) above the grate, you should feel strong heat after about three to four seconds.

If using a gas grill, preheat it well over medium-high to high heat. Before placing the fish on the grill, make sure the grate is thoroughly heated, well cleaned, and lightly oiled. This is one of the most important tricks for preventing the sea bass skin from sticking to the grill. 

You can also grill sea bream using the same method as sea bass.

What to serve with Grilled Sea Bass?

It's best to serve the grilled sea bass fresh. Transfer to a large plate, add some Gremolata and a few slices of fresh lemon. We also adore these sides:

• swiss chard
• kuhanim or roasted smashed potatoes
• potato salad
• grilled vegetables
• caprese salad
• grilled zucchini
• tomato focaccia

Top 5 tips and tricks

Follow these tips and tricks for easier preparation.

1. Pat the fish thoroughly dry before grilling - Moisture is the enemy of beautifully crisp skin. Before grilling, pat the sea bass thoroughly dry with paper towels. The drier the surface of the fish, the better the skin will crisp up.
2. Make sure the grill is properly preheated - One of the most common mistakes when grilling fish is using a grate that is not hot enough. If you place the fish on a lukewarm grill, the skin is much more likely to stick. Preheat the grate well, clean it thoroughly, and only then brush it with a very thin layer of oil if needed.
3. Do not move the fish while grilling - Once the sea bass is on the grill, leave it alone. Do not check it every thirty seconds or try to move it around the grate. Once the skin is properly seared, the fish will naturally release more easily.
4. Turn the sea bass only once - For beautifully crisp skin and juicy flesh, we recommend turning the fish only once during grilling. Use a wide spatula, or a combination of a spatula and kitchen tongs, to reduce the chance of the fish breaking apart.
5. Do not overcook the fish - Sea bass is best when the flesh is just cooked through. If left on the grill for too long, it can quickly become dry. The fish is generally ready when the flesh near the backbone is no longer translucent and flakes away from the bone easily with a fork.

Storing and freezing

Sea bass is best served freshly grilled, so we recommend preparing it just before serving. If you have any leftovers, you can store the cooked fish or use it to make a fish spread.

In the refrigerator: Let the cooked fish cool, remove any large bones, and transfer the flesh to an airtight container. Store in the refrigerator for up to 2 days. We recommend removing the flesh from the bones before storing, as this makes it easier to use later. Leftover sea bass is delicious the next day in salads, pasta, risotto, or a cold sandwich.

Freezing: Cooked sea bass can be frozen, although the texture may be slightly less tender after thawing. Remove the flesh from the bones first, transfer it to a freezer-safe container, and use within about 1 month.

How to make Grilled Sea Bass at home (video)

Check this short video to master making the recipe at home.

Next, try these fish recipes

• Salt Crusted Branzino
• Oven-Baked Sea Bream with Potatoes
• Baked rainbow trout with butter sauce
• Sesame Soy Tuna Steaks
• Hake in Butter Onion Sauce
• Beer Battered Fish
• Marinated Sardines

Made in collaboration with Lidl Slovenija d.o.o. k.d.