Greek · Lunch
Grilled Sea Bass with Lemon Oil
Grilled Sea Bass with Ladolemono
Whole sea bass grilled over high heat and dressed with ladolemono, a sharp emulsion of olive oil and lemon, a Greek coastal staple.
$$$
10 minsPrep
18 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
520Calories
48gProtein
26gFat
8gCarbs
1gSugar
2gFiber
680mgSodium
88mgChol
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Instructions
1
Prep
Score each fish 3 times on each side with a sharp knife, cutting through to the bone. Rub both fish all over with 2 tbsp olive oil, 0.75 tsp salt, and 1 tsp oregano. Stuff each cavity with 3 thyme sprigs. Mince garlic and set aside.
2
Grill
Heat grill to high. Place both fish on grate, grill 8–9 minutes per side until skin is charred and crisp and flesh pulls away easily from the bone.
3
Finish
While fish grills, whisk remaining 1/2 cup olive oil, lemon juice, garlic, remaining 1 tsp oregano, 0.75 tsp salt, and pepper in a small bowl until emulsified into ladolemono.
4
Plate
Transfer fish to plates and spoon ladolemono generously over. Serve immediately with steamed greens and lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28.2 oz) whole sea bass (two 400g fish)
- 120ml (1/2 cup) extra virgin olive oil
- 90ml (6 tbsp) lemon juice
- 2 garlic cloves
- 2 tsp dried oregano
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 6 sprigs fresh thyme
- 1 lemon
- 400g (14.1 oz) steamed greens