Italian · Dinner
Grilled Whole Sea Bass
Whole sea bass grilled over high heat until skin blisters and flesh flakes, stuffed with lemon and herbs. Served with a garlic-warmed cannellini bean and parsley smash, finished with olive oil and oregano for a protein-rich Italian plate.
$9
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
472Calories
50.2gProtein
18.8gFat
28.6gCarbs
1.8gSugar
8.2gFiber
611mgSodium
78mgChol
3gSat Fat
1240mgPotassium
130mgCalcium
4.2mgIron
2.1mcgVitamin B12
18mgVitamin C
Goes well with
Fresh Lemon & Herb Spritzer
local
Vermentino di Sardegna
international
gluten-free
protein-rich
high-fiber
low-cholesterol
high-protein
Instructions
1
Prep
Pat sea bass dry, score 3 diagonal slits on each side, stuff cavity with lemon rounds, thyme, and garlic slices.
2
Grill
Preheat grill to medium-high, oil grates; grill fish 7–8 minutes per side until skin chars, blisters, and flesh flakes easily.
3
Rest
Transfer fish to a plate and rest 5 minutes so juices settle into flesh.
4
Plate
Warm garlic and beans with olive oil over medium-low heat 2 minutes; mash lightly, season with oregano, salt, pepper, and lemon juice; top fish with bean smash and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 1 whole gutted and scaled sea bass
- 11 oz150g, cooked, about 3/4 cup cannellini beans
- 2 tbsp2 tbsp olive oil, plus extra for brushing
- 4 cloves4 cloves garlic
- 11 lemon
- 4 tbsp4 tbsp fresh parsley, divided
- 1/2 tsp1/2 tsp salt, divided
- 1/4 tsp1/4 tsp black pepper, divided
- 4 sprigs4 sprigs fresh thyme
