Whole Grilled Sea Bass Recipe With Salmoriglio Sauce
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Sophie Godwin
Sophie Godwin is a cookbook author, food writer and chef. When she’s not catering weddings, she is rustling up accessible cookable bangers. She's helped us write multiple Mob cookbooks over the years and her recipes never disappoint. Her debut cookbook Sundays is out now.
When serving grilled sea bass, there are numerous side dishes and garnishes that can elevate its delicate flavour. A light slaw with a tangy fish sauce dressing pairs wonderfully with the rich, flaky texture of the white fish. For a heartier meal, consider serving it alongside couscous or roasted new potatoes, both of which complement the subtle taste of the seafood. A drizzle of salsa verde or a squeeze of fresh lemon over the fish adds a refreshing burst of acidity that enhances the dish. If you enjoy a bit of heat, a chilli sauce made from red chilli and garlic offers a spicy kick that contrasts nicely with the mildness of the sea bass.
For a more extravagant presentation, pair the sea bass with lobster or scallops for a luxurious seafood platter. The addition of a white wine reduction or a beurre blanc sauce adds richness to the dish, making it perfect for an elegant dinner. Garnish the sea bass with freshly ground black peppercorns and a sprinkle of sea salt to enhance its natural flavour. When cooking on a gas grill or BBQ grill, ensure the fish is well-seasoned and cooked just until the flesh is opaque and easily flakes with a fork. These simple additions and thoughtful pairings can turn your grilled sea bass into a memorable dining experience that’s both flavourful and satisfying.
When preparing grilled sea bass, there are several techniques and substitutions that can enhance the dish, depending on your cooking preferences and available equipment. For the best results, using a BBQ grill or gas grill provides the ideal heat for achieving a smoky, charred exterior while keeping the flesh tender and moist. If a grill isn’t available, a grill pan on the stove is a great alternative, though you may miss out on some of the deeper, smoky flavours that come from outdoor grilling.
If you're looking to substitute sea bass, other white fish like cod or halibut are excellent alternatives. While these fish have a similar texture, they might be less rich in flavour compared to sea bass, so you may want to enhance them with additional seasonings or sauces. For instance, marinating in a mixture of fish sauce, white wine, and black peppercorns can infuse the fish with a deeper, more complex flavour. If you prefer a touch of sweetness, a glaze made with vermouth and jam can add a delightful contrast to the savoury notes of the grilled fish.
To maintain the delicate texture of the fish, it's crucial not to overcook it. When using a grill, aim for medium-high heat, and cook the fish for about 4-5 minutes per side, depending on the thickness of the fillets. The flesh should be opaque and flake easily with a fork. If you're using a slow cooker or crockpot, these are better suited for recipes where the fish is combined with other ingredients in a sauce or broth, as these methods tend to break down the texture of the fish over long periods of low heat.
For a complete meal, serve the grilled sea bass with a side of couscous or a fresh slaw. The light, fluffy texture of couscous complements the richness of the fish, while the crispness of a slaw made with red chilli and white wine vinegar provides a refreshing contrast. Garnishes like a drizzle of salsa verde or a squeeze of fresh lemon juice can brighten the dish and enhance its flavours.
Finally, when considering sustainability, it's worth choosing sustainable options like Patagonian toothfish (aka Chilean sea bass) or Antarctic toothfish if you're unable to find responsibly sourced sea bass. These options provide similar flavours and textures while supporting more sustainable fishing practices.
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To make this grilled sea bass recipe healthier without sacrificing flavour, use a marinade that features fresh herbs, lemon juice, and spices instead of heavy oils or creamy sauces. This approach enhances the natural taste of the fish while keeping the dish light and nutritious.
You can make Mob's grilled sea bass recipe ahead of time by marinating the fish and storing it in the refrigerator for up to 24 hours. However, grilling it fresh is recommended for the best texture and flavour, as it helps retain the fish's delicate moisture and taste.
Grilled sea bass can be kept in the refrigerator for up to 3 days. If you want to store it longer, freeze it for up to 3 months. Be sure to place it in an airtight container or wrap it tightly in plastic wrap to prevent freezer burn and maintain quality.
To reheat grilled sea bass without losing flavour, use a gentle method such as warming it in the oven at a low temperature or in a covered pan with a splash of broth. This helps to retain moisture and prevent the fish from drying out.
Achieving crispy skin on grilled sea bass involves patting the skin dry before cooking, applying a light coat of oil, and grilling the fish skin-side down on a hot grill. Avoid moving the fish until the skin is crispy and easily releases from the grates.
Frozen sea bass can be used if fresh is not available, but it is essential to thaw it thoroughly in the refrigerator before grilling. Fresh sea bass generally has a better texture and flavour, but properly thawed frozen fish can still be quite good.
To determine if grilled sea bass is fully cooked, check if the flesh is opaque and flakes easily with a fork. The internal temperature should reach 63°C to ensure it’s safe to eat.
To prevent sea bass from sticking to the grill, make sure the grill grates are clean and well-oiled before cooking. Additionally, lightly oil the fish and ensure the grill is preheated before placing the fish on it.
Marinating sea bass before grilling is highly recommended as it infuses the fish with flavour and helps to keep it moist. A marinade with ingredients like garlic, herbs, and citrus can enhance the taste and texture of the fish.
To achieve a smoky flavour when grilling sea bass, use a BBQ grill with wood chips or charcoal. Adding the wood chips to the grill creates a smoky environment that infuses the fish with a delicious, subtle smokiness.
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Step 1.
Strip the leaves off the oregano, then very finely chop along with the parsley. Scrape into a small bowl. Finely grate in the garlic and lemon zest, then juice in the lemon, add the dried oregano and pour in the olive oil. Season with salt and pepper to taste.
Step 2.
Score the sea bass with three diagonal cuts on both sides, then transfer to a large bowl and spoon half the sauce over and inside the sea bass. Leave to marinate in the fridge for 20 mins.
Step 3.
You can cook this over a well-oiled BBQ; on a large griddle pan over a medium-high heat; or under a hot grill. If cooking under the grill, lay the marinated sea bass onto a flat baking tray – if not, place straight onto the BBQ or griddle pan. Cook for 5-7 mins, then carefully flip the fish and cook for 5-7 mins more depending on the size and thickness of your fish. The sea bass is cooked when the skin is nicely charred, and the flesh is opaque, bright white and flaking away from the bones in large pieces.
Step 4.
Transfer the grilled fish to a platter. Serve with the remaining sauce spooned over. We love to eat this with a big tomato salad and some smashed potatoes.
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