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Mediterranean · Greek

Grilled Sea Bass with Lemon-Oil Dressing

Non-vegetarian

Sea bass fillets grilled with oregano and served with a simple whisked dressing of olive oil, lemon and herbs, in the style of Greek seaside tavernas.

Grilled Sea Bass with Lemon-Oil Dressing is a Mediterranean main course, ready in about 18 minutes and made with sea bass, olive oil and lemon juice. It serves 4 and is rated easy to cook.

Start cooking
Grilled sea bass fillet with crisp skin and herb dressing on potatoes
Photo: Peter O'Connor aka anemoneprojectors / Wikimedia Commons · CC-BY-SA-2.0
Prep
10 min
Cook
8 min
Total
18 min
Serves
4
Level
Easy
Calories
240

Ingredients

4 servings

For the fish

For the dressing

Equipment

Method

  1. Step 1

    Whisk (opens in a new tab) the dressing: olive oil (opens in a new tab), lemon juice (opens in a new tab), garlic (opens in a new tab), parsley (opens in a new tab) and pepper (opens in a new tab) until slightly thickened.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Pat the fish dry, score the skin 2–3 times, rub with the olive oil (opens in a new tab) and season with oregano (opens in a new tab) and salt.

    • 3 min

    Food safety: Keep raw fish chilled and wash hands and boards after handling.

  3. Step 3

    Grill skin side down on a very hot, well-oiled grill for 3–4 minutes until the skin is crisp and releases, then turn and cook 1–2 minutes more until the flesh flakes. Whole fish need 6–8 minutes per side.

    Food safety: Fish is done when it is opaque and flakes easily in the thickest part (63 °C).

    Food cooking over a grill
    How it looks · Photo: Malte Luk on Pexels

  4. Step 4

    Transfer to plates and spoon the dressing over while the fish is hot.

    • 1 min

About this dish

Origin
Not attributed to one place · Origin uncertainGrilled sea bass with lemon and olive oil is cooked throughout the eastern Mediterranean; the dressing is the Greek ladolemono.Also popular in Greece, Türkiye, Italy, Croatia
Dish
Lunch · Dinner · Main courses · Grills & kebabs
Cooking method
Grilled
Taste
citrusy, fresh, herby, mild
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsPescatarian · Non-vegetarian · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · DASH-style · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Everyday
Cook more with
Sea bass · Lemon juice · Dried oregano · Garlic · Parsley
Techniques
Grilling · Charcoal grilling

Allergens

  • Contains: Fishfrom sea bass

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

240 kcal per serving

Calculated

1 serving ≈ 172 g · recipe makes 4

Where the energy comes from

  • Protein 48%
  • Carbohydrate 2%
  • Fat 50%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy240 kcal139 kcal
Protein27.8 g16.2 g
Carbohydrate1.2 g0.7 g
Net carbohydrate1 g0.6 g
Sugars0.2 g0.1 g
Added sugars0 g0 g
Fibre0.2 g0.1 g
Fat13.1 g7.6 g
Saturated fat2.2 g1.3 g
Trans fat——
Cholesterol62 mg36 mg
Sodium541 mg314 mg
Salt equivalent1.4 g0.8 g
Vitamins & minerals per serving
Potassium
411 mg
Calcium
25 mg
Iron
0.7 mg
Magnesium
64 mg
Vitamin A (RAE)
77 µg
Vitamin C
6 mg
Vitamin D
8.4 µg
Vitamin B12
0.5 µg
Folate (DFE)
12 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • A fish-grilling basket makes turning whole fish far easier.

Common mistakes

  • Grilling on bars that are not hot or oiled enough, so the skin sticks and tears.

Serve with

  • Serve with horta (boiled greens), a Greek salad or boiled potatoes dressed in olive oil.

Storage

  • Refrigerate leftovers up to 2 days.

Reheating

  • Better eaten at room temperature than reheated.

Variations

  • Levrek ızgara (Türkiye): In Türkiye it is often served with rocket, red onion and lemon wedges.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

For the fish

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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