Inspired by Iraq's riverside grill houses, this sea bass is marinated in olive oil with a touch of pomegranate molasses and grilled over hot charcoal. The carb-free marinade and oily fish make it a keto-friendly, heart-healthy dinner.
Mix the olive oil, pomegranate molasses, garlic, lemon juice, thyme and salt, and rub it well inside and over the skin of the sea bass.
Rest the marinated fish in the fridge for 1 hour; this resting time lets the flavours penetrate the flesh.
Light the charcoal until it turns to glowing embers, place the fish on the grill and cook for about 10 minutes per side, turning until the skin crisps and the flesh flakes easily.
Let the grilled fish rest for 5 minutes, drizzle with a little of the remaining marinade and serve hot.
Oil the grill grates before laying the fish down, or the skin will stick and tear. Allergens: this recipe contains fish.
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