A simple, healthy seafood classic in which whole grilled sea bass is seasoned with lemon and olive oil. Lightly crisped outside and juicy inside, this fish makes a light dinner when served with seasonal greens and lemon.
Rub the cleaned sea bass with olive oil, salt, black pepper, thyme, and the juice of half a lemon, then let rest for 10 minutes.
Heat the grill or a cast-iron griddle thoroughly; it should be hot enough that a drop of water sprinkled on the surface evaporates instantly.
Place the sea bass on the grill and cook each side over medium-high heat until the skin browns. Caution: don't flip until the skin releases on its own, or the fish will fall apart.
Transfer the cooked fish to a serving plate, sprinkle with chopped parsley, and serve with lemon slices.
Important: To keep the fish skin from sticking to the grill, heat the grill thoroughly and don't flip the fish too soon after placing it down; once the skin releases easily on its own, it's time to turn it. Sea bass is done when the flesh turns opaque and separates easily from the bones — don't overcook it. Contains fish.
Bring the fish to room temperature before putting it on the grill; fish that's still fridge-cold can burn on the outside while staying raw inside.
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