Grilled Sea Bass with Lemon and Oregano
30 min · 6 min 5s active · makes 4 pieces · ~1.5 kg · Medium
Grilled Sea Bass with Lemon and Oregano
Grilled sea bass fillets seasoned with dried oregano, garlic, and lemon, finished with extra-virgin olive oil and flat-leaf parsley.
TOTAL TIME
30 min
ACTIVE TIME
6 min 5s
QUANTITY
4 pieces · ~1.5 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/8
Tools0/14
Ingredients0/8 gathered · 4 servings
1,200g
3clove
95ml
2tsp
2tsp
1tsp
2piece
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,200g | — | — | |
| 2 | | 3clove | — | — | |
| 3 | | 95ml | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 2tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 2piece | — | — | |
| 8 | | 15g | — | — |
Tools16 items
Serveware1 item
Procedure29 steps
1 of 29
Set the oven to its highest grill setting and allow it to heat fully.
⏱ 10 min
2 of 29
Lay the sea bass fillets in the dish in a single layer.
Sea bass fillets · 1,200 g
⏱ 10s
ResultSea bass fillets3 of 29
Crush each garlic clove under the flat of the knife to loosen the skin, then pull the skin away and discard it.
Garlic · 3 clove
⏱ 30s
ResultPeeled garlic cloves4 of 29
Finely mince the peeled garlic cloves into a paste.
⏱ 40s
ResultFinely minced garlicused in step 65 of 29
Pour the olive oil into the small bowl.
Extra-virgin olive oil · 80 ml
⏱ 5s
ResultExtra-virgin olive oil6 of 29
Scrape the minced garlic into the bowl with the olive oil.
⏱ 5s
ResultFinely minced garlic and Extra-virgin olive oil7 of 29
Measure in the dried oregano.
Dried oregano · 2 tsp⏱ 5s
ResultFinely minced garlic and Extra-virgin olive oil and dried oregano8 of 29
Add the fine sea salt to the bowl.
Fine sea salt · 1 tsp⏱ 5s
ResultFinely minced garlic and Extra-virgin olive oil mixture9 of 29
Add the black pepper to the bowl.
Ground black pepper · 0.5 tsp⏱ 5s
ResultFinely minced garlic and Extra-virgin olive oil mixtureused in step 1110 of 29
Finely zest one lemon into a second small bowl.
Lemon · 2 piece
⏱ 40s
ResultLemon zest11 of 29
Stir the lemon zest into the oil mixture until the garlic, oregano and zest are evenly distributed, then pour the marinade over the fish fillets, turning them so both sides are coated.
⏱ 10s
ResultSea bass fillet and finely minced garlic mixture12 of 29
Cover the dish and leave the fish to marinate in the fridge for 15 minutes so the flavours can penetrate.
⏱ 15 min
ResultMarinated sea bass filletsused in step 1413 of 29
Line the baking tray with baking paper.
⏱ 10s
14 of 29
Lift the marinated fillets onto the lined tray, skin-side down, and spoon any remaining marinade from the dish over them.
⏱ 15s
ResultMarinated sea bass fillets15 of 29
Slide the tray under the grill.
⏱ 10s
ResultMarinated sea bass fillets16 of 29
Grill the fillets until the skin is lightly charred at the edges and the flesh is just opaque all the way through, about 7–8 minutes — do not turn them.
⏱ 8 min
ResultGrilled sea bass fillets17 of 29
Pull the tray from the oven using oven gloves and set it on the counter.
⏱ 10s
ResultGrilled sea bass fillets18 of 29
Place the zested lemon on the chopping board.
⏱ 5s
ResultLemon20 of 29
Press each lemon half firmly and squeeze all the juice into the bowl, discarding any pips.
⏱ 15s
ResultFresh lemon juice21 of 29
Pour the squeezed lemon juice evenly over the hot fillets on the tray.
⏱ 10s
ResultLemon-dressed grilled sea bass fillets22 of 29
Sprinkle the remaining sea salt evenly over the fillets.
Fine sea salt · 1 tsp⏱ 5s
ResultLemon-dressed grilled sea bass fillets and fine sea salt23 of 29
Sprinkle the ground black pepper evenly over the fillets.
Ground black pepper · 0.5 tsp⏱ 5s
ResultSeasoned grilled sea bass filletsused in step 2524 of 29
Gather the parsley leaves into a tight bunch and chop them finely.
Flat-leaf parsley · 15 g⏱ 40s
ResultFinely chopped flat-leaf parsleyused in step 2625 of 29
Use a wide spatula to lift the fillets carefully onto the serving platter, keeping them intact.
⏱ 20s
ResultSeasoned grilled sea bass fillets26 of 29
Scatter the finely chopped parsley generously over the fillets.
⏱ 10s
ResultSeasoned grilled sea bass fillets and finely chopped flat-leaf parsley27 of 29
Drizzle the remaining olive oil in a thin thread over the fish.
Extra-virgin olive oil · 15 ml⏱ 10s
ResultSeasoned grilled sea bass fillets and finely chopped flat-leaf parsley and extra-virgin olive oil28 of 29
Place the second lemon on the chopping board.
⏱ 5s
ResultLemonTotal Time30 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Set the oven to its highest grill setting and allow it to heat fully.⏱ 10 min |
| 2 | 1,200 g | | Lay the sea bass fillets in the dish in a single layer.⏱ 10sResultSea bass fillets |
| 3 | 3 clove | | Crush each garlic clove under the flat of the knife to loosen the skin, then pull the skin away and discard it.⏱ 30sResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Finely mince the peeled garlic cloves into a paste.⏱ 40sResultFinely minced garlicused in step 6 |
| 5 | 80 ml | | Pour the olive oil into the small bowl.⏱ 5sResultExtra-virgin olive oil |
| 6 | Finely minced garlicstep 4 | | Scrape the minced garlic into the bowl with the olive oil.⏱ 5sResultFinely minced garlic and Extra-virgin olive oil |
| 7 | 2 tsp | | Measure in the dried oregano.⏱ 5sResultFinely minced garlic and Extra-virgin olive oil and dried oregano |
| 8 | 1 tsp | | Add the fine sea salt to the bowl.⏱ 5sResultFinely minced garlic and Extra-virgin olive oil mixture |
| 9 | 0.5 tsp | | Add the black pepper to the bowl.⏱ 5sResultFinely minced garlic and Extra-virgin olive oil mixtureused in step 11 |
| 10 | 2 piece | | Finely zest one lemon into a second small bowl.⏱ 40sResultLemon zest |
| 11 | Finely minced garlic and Extra-virgin olive oil and dried oregano and fine sea salt and ground black pepperstep 9 | | Stir the lemon zest into the oil mixture until the garlic, oregano and zest are evenly distributed, then pour the marinade over the fish fillets, turning them so both sides are coated.⏱ 10sResultSea bass fillet and finely minced garlic mixture |
| Lemon zeststep 10 | |||
| 12 | — | | Cover the dish and leave the fish to marinate in the fridge for 15 minutes so the flavours can penetrate.⏱ 15 minResultMarinated sea bass filletsused in step 14 |
| 13 | — | | Line the baking tray with baking paper.⏱ 10s |
| 14 | Marinated sea bass filletsstep 12 | | Lift the marinated fillets onto the lined tray, skin-side down, and spoon any remaining marinade from the dish over them.⏱ 15sResultMarinated sea bass fillets |
| 15 | — | | Slide the tray under the grill.⏱ 10sResultMarinated sea bass fillets |
| 16 | — | | Grill the fillets until the skin is lightly charred at the edges and the flesh is just opaque all the way through, about 7–8 minutes — do not turn them.⏱ 8 minResultGrilled sea bass fillets |
| 17 | — | | Pull the tray from the oven using oven gloves and set it on the counter.⏱ 10sResultGrilled sea bass fillets |
| 18 | — | | Place the zested lemon on the chopping board.⏱ 5sResultLemon |
| 19 | Lemonstep 18 | | Cut the lemon in half on the board.⏱ 10sResultHalved lemon |
| 20 | Halved lemonstep 19 | | Press each lemon half firmly and squeeze all the juice into the bowl, discarding any pips.⏱ 15sResultFresh lemon juice |
| 21 | Fresh lemon juicestep 20 | | Pour the squeezed lemon juice evenly over the hot fillets on the tray.⏱ 10sResultLemon-dressed grilled sea bass fillets |
| 22 | 1 tsp | | Sprinkle the remaining sea salt evenly over the fillets.⏱ 5sResultLemon-dressed grilled sea bass fillets and fine sea salt |
| 23 | 0.5 tsp | | Sprinkle the ground black pepper evenly over the fillets.⏱ 5sResultSeasoned grilled sea bass filletsused in step 25 |
| 24 | 15 g | | Gather the parsley leaves into a tight bunch and chop them finely.⏱ 40sResultFinely chopped flat-leaf parsleyused in step 26 |
| 25 | Seasoned grilled sea bass filletsstep 23 | Use a wide spatula to lift the fillets carefully onto the serving platter, keeping them intact.⏱ 20sResultSeasoned grilled sea bass fillets | |
| 26 | Finely chopped flat-leaf parsleystep 24 | Scatter the finely chopped parsley generously over the fillets.⏱ 10sResultSeasoned grilled sea bass fillets and finely chopped flat-leaf parsley | |
| 27 | 15 ml | Drizzle the remaining olive oil in a thin thread over the fish.⏱ 10sResultSeasoned grilled sea bass fillets and finely chopped flat-leaf parsley and extra-virgin olive oil | |
| 28 | — | | Place the second lemon on the chopping board.⏱ 5sResultLemon |
| 29 | Lemonstep 28 | | Cut the lemon into 4 wedges on the board.⏱ 20sResultLemon wedges |
| Total Time | 30 min | ||
Serving
- Tuck the lemon wedges around the fish on the platter and bring it straight to the table.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 463kcal | |
| 54g | |
| 26g | |
| 4g | |
| 6g | |
| 1g | |
| 2g | |
| 1,398mg |
Ingredients0/8
Tools0/14
Recipe
Grilled Sea Bass with Lemon and Oregano
Grilled sea bass fillets seasoned with dried oregano, garlic, and lemon, finished with extra-virgin olive oil and flat-leaf parsley.
What you’ll doYou will preheat the grill to its highest setting, then marinate sea bass fillets in an oil, garlic, oregano and lemon zest mixture for 15 minutes. Transfer them skin-side down to a lined tray and grill until the skin chars lightly and the flesh turns opaque—about 7–8 minutes without turning. While they cook, juice a lemon. Once grilled, season the hot fish with salt, pepper and fresh parsley, finish with olive oil and lemon wedges.
Serves4
Total30 min
LevelMedium
Ingredients
- Sea bass fillets1,200 g
- Garlic3 clove
- Extra-virgin olive oil95 ml
- Dried oregano2 tsp
- Fine sea salt2 tsp
- Ground black pepper1 tsp
- Lemon2 piece
- Flat-leaf parsley15 g
Tools
Large shallow dishLarge spatulaSpoonLarge serving platterExtra virgin bowl (small bowl)Lemon juice bowl (small bowl)OvenChef's knifeMicroplane zesterCitrus juicerBaking trayGraterBaking paperOven gloveChopping boardMicroplane
Method
1
Set the oven to its highest grill setting and allow it to heat fully.
280°C10 minOven
2
Lay the sea bass fillets in the dish in a single layer.
10sLarge shallow dishSea bass fillets · 1,200 g
3
Crush each garlic clove under the flat of the knife to loosen the skin, then pull the skin away and discard it.
30sChopping board, Chefs knifeGarlic · 3 clove
4
Finely mince the peeled garlic cloves into a paste.
Result · Finely minced garlic · used in step 6
40sChopping board, Chefs knifePeeled garlic cloves · step 3
5
Pour the olive oil into the small bowl.
5sExtra virgin bowl (small bowl)Extra-virgin olive oil · 80 ml
6
Scrape the minced garlic into the bowl with the olive oil.
5sExtra virgin bowl (small bowl)Finely minced garlic · step 4
7
Measure in the dried oregano.
5sExtra virgin bowl (small bowl)Dried oregano · 2 tsp
8
Add the fine sea salt to the bowl.
5sExtra virgin bowl (small bowl)Fine sea salt · 1 tsp
9
Add the black pepper to the bowl.
Result · Finely minced garlic and Extra-virgin olive oil mixture · used in step 11
5sExtra virgin bowl (small bowl)Ground black pepper · 0.5 tsp
10
Finely zest one lemon into a second small bowl.
40sLemon juice bowl (small bowl), MicroplaneLemon · 2 piece
11
Stir the lemon zest into the oil mixture until the garlic, oregano and zest are evenly distributed, then pour the marinade over the fish fillets, turning them so both sides are coated.
10sLarge shallow dish, SpoonFinely minced garlic and Extra-virgin olive oil mixture · step 9Lemon zest · step 10
12
Cover the dish and leave the fish to marinate in the fridge for 15 minutes so the flavours can penetrate.
Result · Marinated sea bass fillets · used in step 14
15 minLarge shallow dish
13
Line the baking tray with baking paper.
10sBaking tray, Baking paper
14
Lift the marinated fillets onto the lined tray, skin-side down, and spoon any remaining marinade from the dish over them.
15sBaking trayMarinated sea bass fillets · step 12
15
Slide the tray under the grill.
10sBaking tray, Oven, Oven glove
16
Grill the fillets until the skin is lightly charred at the edges and the flesh is just opaque all the way through, about 7–8 minutes — do not turn them.
280°C8 minBaking tray, Oven
17
Pull the tray from the oven using oven gloves and set it on the counter.
10sBaking tray, Oven, Oven glove
18
Place the zested lemon on the chopping board.
5sChopping board
19
Cut the lemon in half on the board.
10sChopping board, Chefs knifeLemon · step 18
20
Press each lemon half firmly and squeeze all the juice into the bowl, discarding any pips.
15sLemon juice bowl (small bowl), Citrus juicerHalved lemon · step 19
21
Pour the squeezed lemon juice evenly over the hot fillets on the tray.
10sBaking tray, SpoonFresh lemon juice · step 20
22
Sprinkle the remaining sea salt evenly over the fillets.
5sBaking trayFine sea salt · 1 tsp
23
Sprinkle the ground black pepper evenly over the fillets.
Result · Seasoned grilled sea bass fillets · used in step 25
5sBaking trayGround black pepper · 0.5 tsp
24
Gather the parsley leaves into a tight bunch and chop them finely.
Result · Finely chopped flat-leaf parsley · used in step 26
40sChopping board, Chefs knifeFlat-leaf parsley · 15 g
25
Use a wide spatula to lift the fillets carefully onto the serving platter, keeping them intact.
20sLarge serving platter, Large spatulaSeasoned grilled sea bass fillets · step 23
26
Scatter the finely chopped parsley generously over the fillets.
10sLarge serving platterFinely chopped flat-leaf parsley · step 24
27
Drizzle the remaining olive oil in a thin thread over the fish.
10sLarge serving platterExtra-virgin olive oil · 15 ml
28
Place the second lemon on the chopping board.
5sChopping board
29
Cut the lemon into 4 wedges on the board.
20sChopping board, Chefs knifeLemon · step 28
30
Tuck the lemon wedges around the fish on the platter and bring it straight to the table.
Result · Grilled Sea Bass with Lemon and Oregano
10sLarge serving platterLemon wedges · step 29
Printed 13 October 2026