European sea bass or sea bass is one of my favorite fish and until recently was difficult to find in the United States. Nowadays, not only basic European seafood places like Whole Foods, but also Trader Joe’s sells sea bass fillets. However, sea bass tastes amazing when cooked on the bone. I get them whole from Costco. This is a simple and delicious way to grill sea bass. However, on many sea bass you need the head and tail (the cheeks and tail, my favorite), scaled and gutted
1 small onion, thinly sliced
1 lemon, sliced
2 bay leaves per fish
salt and pepper
olive oil
-First, start the grill. You will cook the sea bass(s) on high.
-Grease the cavity of the fish and the outside of the sea bass with a good level of olive oil.
-Season the cavity and outside of the fish generously with salt and pepper.
– Stuff the cavity with onion and lemon slices and bay leaves.
-Place the stuffed sea bass on the heated grill with the split side facing you. This way it will be easier to turn it without losing the filling. (If you feel uncomfortable turning a stuffed fish, you can tie it with unbleached kitchen twine the first time. You’ll quickly notice.)
-Cover and cook for at least 7 minutes. Don’t peek, don’t hit. Sip your beer. After 7 minutes try turning the fish with the spatula, if it resists it is not ready. Let it cook for another few minutes. The fish will tell you when the time comes, when it is no longer sticky. Don’t force it.
-Once turned, cook for another 7-8 minutes, and you’re done. The sea bass, which by then must have a delicious aroma, is ready. Serve immediately with a green salad and perhaps some crusty baguette.
-Eliminate the filling and chop it.
