Ingredients
Scale
- For the Fish:
- 4 sea bass fillets (6–8 oz each), skin on and scaled
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper to taste
- For the Lemon Herb Mixture:
- 3 tablespoons unsalted butter, softened
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh dill, chopped
- 1 teaspoon fresh rosemary, finely chopped
- For the Caper and Olive Topping:
- 1/4 cup Kalamata olives, pitted and roughly chopped
- 2 tablespoons capers, rinsed and drained
- 1 shallot, finely minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest
- Fresh ground black pepper to taste
Instructions
- Prepare the Lemon Herb Butter: In a small bowl, combine the softened butter, lemon zest, 1 tablespoon of lemon juice, minced garlic, and all the fresh herbs. Mix thoroughly until well incorporated.
- Make the Caper and Olive Topping: Combine the chopped Kalamata olives, capers, minced shallot, olive oil, remaining lemon juice, lemon zest, and a few grinds of black pepper in a bowl. Stir well and let sit at room temperature.
- Prepare the Sea Bass: Pat the sea bass fillets dry with paper towels. Brush both sides with olive oil and season generously with sea salt and freshly ground black pepper.
- Preheat and Prepare the Grill: Preheat your grill to medium-high heat (approximately 400-425°F). Clean the grates thoroughly and oil them well to prevent sticking.
- Grill the Sea Bass: Place the sea bass fillets skin-side down on the preheated grill. Cook for 4-5 minutes without moving them. Carefully flip the fillets and cook for an additional 3-4 minutes on the flesh side, or until the fish reaches an internal temperature of 135°F and flakes easily.
- Apply the Lemon Herb Butter: During the last minute of cooking, spread a generous amount of the lemon herb butter over each fillet, allowing it to melt into the fish.
- Serve and Garnish: Transfer the grilled sea bass to serving plates and immediately top each fillet with a spoonful of the caper and olive mixture. Garnish with additional fresh herbs and lemon wedges for squeezing.
Notes
- Can’t find sea bass? Substitute with halibut, snapper, or grouper for similar results.
- Butter alternatives include ghee for a nutty flavor or dairy-free butter for lactose intolerance.
- The herb butter can be made up to 24 hours in advance and refrigerated. Bring to room temperature before using.
- The olive-caper mixture can be made up to 2 days ahead and stored in the refrigerator.
- For even cooking, allow the fish to come to room temperature for about 15 minutes before grilling.
- A grill basket specifically designed for fish can be invaluable for this recipe.
- If you don’t have a grill, you can sear the fish in a hot cast-iron skillet and finish in a 400°F oven.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with toppings
- Calories: 320
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
Keywords: grilled sea bass, lemon herb fish, Mediterranean fish recipe, summer grilling, capers and olives, healthy fish dinner, gourmet seafood