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Grilled Sea Bass (Greek Style)
Sometimes the simple things can be difficult. One of the most difficult is cooking fish. Here, Chef George Tsoulis shows us the secrets of cooking a perfect sea bass (Greek style). You can use any other fish, as well as other herbs and spices, as long as they are not too intense to overpower the delicate taste of the fish.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 2 servings
Course:
Main Course
Cuisine:
Greek , International
Ingredients
For the fish:
- 2 pieces whole sea bass cleaned
- ½ bunch of Dill divided into florets
- 1 lemon cut in half and then thinly sliced
- olive oil extra virgin
- salt
- pepper
For the olive oil and lemon mixture:
- 100 ml olive oil extra virgin
- 40 g. mustard
- 1 tsp dried oregano
- 1 lemon juiced
- salt
- pepper
Instructions
For the olive oil and lemon mixture:
- Put all the ingredients except the oregano in a food processor and beat until the mixture is homogenized. Pour into a bowl, add the oregano and mix well. Set aside until needed.
Cup of Yum
For the fish:
- Lightly oil the fish on all sides and season with salt and pepper, then pour the lemon and dill on the belly. Grill on a well-heated grill pan at medium-high heat for 3-4 minutes on each side and serve with the oil and lemon. The cooking time will depend on the size of the fish and, of course, the intensity of the heat.
- A good way to tell when the fish is done is to see if the meat can be easily separated from the central backbone. The meat should just about pull away. The fish will continue to cook for a few minutes off the heat so it will be done by the time you put it on your plate.