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Grilled seabass seasoned with Greek herbs and served with lemon.

Greek-Style Grilled Seabass

A simple and flavorful Greek-style grilled seabass recipe that comes together in under 30 minutes, perfect for weeknight dinners or entertaining.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fish
  • 4 pieces whole seabass, gutted and descaled (about 350–450 g / 12–16 oz each)
  • 4 tbsp extra-virgin olive oil Substitute light olive oil if needed
  • 1 tbsp fresh lemon juice Fresh is best; bottled will work in a pinch
  • 1 tbsp chopped fresh parsley Or coriander for a different herbal note
  • Salt and freshly ground black pepper Use kosher or sea salt for cleaner seasoning control

Method
 

Preparation
  1. Heat your grill or set your oven grill/broiler so it reaches about 220°C (425°F).
  2. Pat each fish dry with paper towels. Make 3–4 shallow diagonal slits in the skin on both sides.
  3. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and black pepper, then stir in the chopped parsley.
  4. Use a brush to coat each seabass inside and out with the dressing, ensuring it goes into the slits and cavity.
Grilling
  1. Place the fish on the hot grill. Cook for 3–5 minutes per side, depending on the size of the fish and the heat of your grill.
  2. The flesh is done when it turns opaque and flakes easily with a fork.
Serving
  1. Transfer the fish to a platter and let it rest for about 2 minutes.
  2. Serve with lemon wedges and sides like Greek salad and new potatoes.

Notes

For best results, serve straight from the grill. Leftovers can be stored in the refrigerator for up to 2 days or frozen for up to 2 months.