Pat the Chilean bass fillets dry with paper towels. If fillets are large, cut into individual serving pieces (about 6–7 oz / 170–200 g each). Score the skin lightly in two or three places to prevent curling.

In a small bowl, combine 3 tbs extra-virgin olive oil, smoked paprika, ground cumin, 1.5 tsp sea salt, 1 tsp black pepper, 2 tsp minced garlic and 1 tbs lemon zest. Whisk until emulsified.

Brush the spice marinade evenly over both sides of the fillets, giving the skin a light coat. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 30 minutes). Remove from fridge 15 minutes before grilling if chilled.

Chilli & Lemon Confit

While the fish marinates, make the chilli and lemon confit. In a medium heavy-bottomed saucepan, add 1 cup olive oil and warm over low heat until shimmering but not smoking (about 100–120°C / 210–250°F equivalent; small bubbles should appear around the garlic).

Add the thinly sliced garlic, sliced red chilies, yellow chilies, and lemon slices to the oil. Tuck in thyme sprigs and rosemary if using. Keep the heat very low — you want a gentle poach, not a fry. Maintain small bubbling; adjust heat as needed.

Cook gently for 20–30 minutes, stirring occasionally so slices cook evenly and do not brown. The garlic should be soft and lightly colored, chilies and lemon should be tender and translucent.

About halfway through, add 1 tsp coarse sea salt and 1 tsp honey or agave (optional) and stir to dissolve. After 20–30 minutes, remove from heat and let cool in the oil to room temperature; the flavors will continue to infuse.

Transfer the confit (oil plus solids) to a clean jar for serving. It can be chilled and stored covered in the refrigerator for up to 2 weeks; bring to room temperature or gently warm before using.

Grilling & Finish

Prepare the grill for direct medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates. If using a grill pan, heat until hot and brush with 2 tbs neutral oil.

Pat excess marinade off the fish gently so spices don’t burn. Place fillets on the grill skin-side down. Cook without moving for 4–5 minutes, until skin is crisp and grill marks form. Reduce heat slightly if the marinade is charring too fast.

Flip the fillets carefully and grill flesh-side for an additional 3–5 minutes, depending on thickness, until internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium, or cook to your preferred doneness. Total cook time typically 8–10 minutes for 1-inch-thick fillets.

Remove fillets to a warm plate and let rest 2–3 minutes. Spoon 1–2 tbs of the chilli and lemon confit (including some of the infused oil and a couple slices of chili and lemon) over each fillet.

Finish with 2 tbs fresh lemon juice lightly drizzled, sprinkle chopped parsley and chives, and finish with flaky sea salt to taste. Serve additional confit on the side for guests to add more.