Grilled Sea Bass (Greek Style)
Imagine a perfectly grilled sea bass, bursting with flavor and cooked to absolute perfection. This Greek recipe, shared by the renowned chef George Tsoulis, unveils the secrets to achieving a flawless fish dish that will impress even the most discerning palate.
But what truly elevates this dish is the oil lemonade. In a harmonious blend of flavors, olive oil, mustard, lemon juice, and a hint of dried oregano combine to create a tangy and aromatic dressing. The ingredients are blended together until smooth, resulting in a velvety sauce that perfectly complements the grilled sea bass.
So, why not indulge in the simple yet demanding task of creating a perfectly grilled sea bass? You’ll be rewarded with a dish that exudes elegance and irresistible flavor.
Note: this recipe works with other type of white fish as well. You can also try adding other herbs, as long as the mix is not too strong to overpower the delicate taste of the fish.
Enjoy this tasty grilled sea bass recipe by Greek celebrity chef Giorgos Tsoulis.
Grilled Sea Bass (Greek Style)
Ingredients
For the fish:
- 2 pieces whole sea bass cleaned
- ½ bunch of dill divided into florets
- 1 lemon cut in half and then thinly sliced
- olive oil extra virgin
- salt
- pepper
For the olive oil and lemon mixture:
- 100 ml olive oil extra virgin
- 40 g. mustard
- 1 tsp dried oregano
- 1 lemon juiced
- salt
- pepper
Instructions
For the olive oil and lemon mixture:
- Put all the ingredients except the oregano in a food processor and beat until the mixture is homogenized. Pour into a bowl, add the oregano and mix well. Set aside until needed.
For the fish:
- Lightly oil the fish on all sides and season with salt and pepper, then pour the lemon and dill on the belly. Grill on a well-heated grill pan at medium-high heat for 3-4 minutes on each side and serve with the oil and lemon. The cooking time will depend on the size of the fish and, of course, the intensity of the heat.
- A good way to tell when the fish is done is to see if the meat can be easily separated from the central backbone. The meat should just about pull away. The fish will continue to cook for a few minutes off the heat so it will be done by the time you put it on your plate.
Notes
Related: Pan Fried Sea Bass with Celery Purée & Tabbouleh
Related: Seabass w/ Cauliflower Puree & Chanterelles
Related: Oven-Baked Sea Bass with Mashed Peas & Leek Ash
Related: Sea Bass Cannoli with Melon and Celery Salad
Related: Pan-Fried Stone Bass with Burnt Leek Puree, Crab Meat & Pickled Shallots
