Bar Entier Grillé Recipe
Whole Grilled Sea Bass
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Ingredients
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Whole fish and seasoning
Optional garnish and sauce
Method
Whole fish and seasoning
Prepare the fish
Rinse the sea bass under cold water, pat dry thoroughly inside and out with paper towels. Using a sharp knife, make 3 diagonal slashes about 1/2 inch deep on each side of each fish; these help the heat penetrate and the flavors to infuse.
Season inside and out
Rub 1 tablespoon of olive oil over each fish (2 tbs total). Season the cavity and both sides liberally with kosher salt (about 1 tbs per fish total) and divide the black pepper between them. Stuff each cavity with 3 thyme sprigs, a handful (about 1/4 cup) of parsley, and 2 thin garlic slices. Place 4 thin lemon slices into each cavity as well.
Let rest
Allow the seasoned fish to rest at room temperature for 15–20 minutes while you prepare the grill. This lets the flavors mellow and the flesh come closer to room temperature for even cooking.
Grill the fish
Place the fish directly on the hot oiled grates, cavity side down first, or lay them on a well-oiled grilling plank if you prefer. Grill undisturbed for 5–7 minutes until the skin releases easily and has good grill marks. Carefully flip the fish using two spatulas or a fish turner and grill the other side for another 5–7 minutes. Total cooking time will be roughly 10–14 minutes for medium-sized sea bass (about 1 to 1.5 lb each). The fish is done when the flesh is opaque, flakes easily at the thickest part and registers 135–140°F (57–60°C) on an instant-read thermometer.
Rest before serving
Transfer the grilled sea bass to a platter and let rest for 3–5 minutes. Resting allows juices to redistribute and makes carving easier.
Optional garnish and sauce
Finish with oil and lemon
Just before serving, drizzle about 1 tablespoon extra virgin olive oil over the fish and sprinkle sea salt flakes and chili flakes (if using) to taste. Squeeze the juice of the remaining lemon half (or wedges) over each fish, or serve wedges alongside so guests can add lemon themselves.