Turkish · Dinner
Grilled Whole Sea Bass
A whole sea bass butterflied and grilled over charcoal until the skin blisters, brushed with olive oil, and stuffed with lemon, garlic, dill, parsley and thyme. Finished with sea salt, cracked pepper and a squeeze of fresh lemon juice, served plain with the fish's natural juices.
$9
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
368Calories
37.2gProtein
24.3gFat
5.1gCarbs
1.4gSugar
1.6gFiber
735mgSodium
77mgChol
3.9gSat Fat
720mgPotassium
90mgCalcium
2.1mgIron
2.5mcgVitamin B12
28mgVitamin C
Goes well with
Crisp White Wine (Sauvignon Blanc or Pinot Grigio)
local
Turkish Ayran
international
gluten-free
protein-rich
low-carb
low-cholesterol
low-calorie
gluten-free
Instructions
1
Prep
Pat the butterflied sea bass dry with paper towel, then season the cavity and both sides with sea salt and black pepper.
2
Stuff
Slice half the lemon thin and chop the garlic, dill, parsley and thyme. Layer inside the cavity, close the fish gently around the herbs.
3
Grill
Place the fish on a preheated charcoal grill over medium-high heat and grill 6 to 7 minutes per side until the skin blisters and flesh flakes easily.
4
Plate
Transfer to a plate, squeeze the remaining lemon juice over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g whole sea bass, gutted and scaled, butterflied
- 2 tbsp2 tbsp olive oil
- 11 lemon
- 4 cloves4 cloves garlic
- a small handful of fresh dill
- a small handful of fresh parsley
- 1/2 tsp1/2 tsp sea salt
- 1/2 tsp1/2 tsp black pepper
- 2 sprig2 sprig fresh thyme
