Mediterranean Grilled Sea Bass with Crispy Skin and Salsa Verde Sauce – A Simple Yet Elegant Fish Recipe
- Eliane Muskus
- Apr 12
- 2 min read
This grilled sea bass is a beautiful example of Mediterranean simplicity—crisp, golden skin, fresh herbs, and quality olive oil. I’ve served this elegant yet effortless dish at countless dinners and cooking classes, and it never fails to impress. The key is to have everything prepped before you start grilling because once the fish hits the heat, it only takes minutes.
Serve it with roasted potatoes, roasted vegetables, or a lemony green salad for a light and delicious Mediterranean meal.
Serves: 4
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Ingredients:
4 sea bass fillets (160–200 g each)
3 tablespoons fresh chopped herbs (savory, thyme, rosemary, oregano)
3 tablespoons olive oil
Salt and freshly ground black pepper
A few sprigs of fresh thyme, for garnish
Extra virgin olive oil, for finishing
Roasted potatoes or French fries, to serve
Preparation:
The Fish:
Preheat your grill (broiler) to its hottest setting. Rub the fillets with olive oil and chopped herbs. Season generously with sea salt and freshly ground black pepper.
2. Grill :
Place the fish skin-side up on a heatproof tray. Position the tray about 5 cm (2 inches) under the grill. Cook for 3–4 minutes, until the skin is blistered and crisp.
3. Baste and Finish Cooking:
Carefully remove the tray from the grill. Using a spoon, baste the skin with the hot oil from the tray to enhance crispness. Lower the grill rack to about 10 cm (4 inches), return the fish to the grill, and cook for another 3 minutes until done.
4. Serve:
👩🍳 Chef's Tip:
Warm your plates. Place one fillet on each, garnish with fresh thyme, and drizzle with a little extra virgin olive oil. Serve immediately with shoestring potatoes or your favorite Mediterranean sides.
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