Branzino Al Cartoccio, Lavraki Sti Skhara, Grilled Whole Sea Bass
Fresh sea bass grilled with fragrant herbs delivers a light yet intensely flavorful centerpiece for any meal. The smoky char from the grill complements the delicacy of the fish, while citrus and herbs add brightness. It’s a dish that celebrates the pure essence of the sea.
Medium
2
15 mins
20 mins
260 / serving
Non-Veg
Above values do not change with any serving size changes you make below
Follow each phase with a cleaner flow from ingredient prep to final plating.
| 2 whole sea bass (branzino), cleaned and scaled (400-500 g / 14-18 oz each) |
| 4 tbsp olive oil (60 ml / ¼ cup/2 fl oz) |
| 2 lemons (1 sliced, 1 juiced) |
| 4 sprigs fresh rosemary |
| 4 sprigs fresh thyme |
| 4 cloves garlic, sliced |
1 Prepare fish: Rinse fish inside and out, pat very dry with paper towels. Score both sides of each fish with 3 diagonal cuts through the skin.
2 Season cavities: Season inside of each fish generously with salt and pepper. Stuff with lemon slices, rosemary, thyme, and garlic slices.
3 Oil and season: Brush fish all over with olive oil. Season skin generously with salt and pepper.
4 Preheat grill: Heat grill or grill pan to high heat (250°C/480°F). Oil grates well.
5 Grill: Place fish on grill. Cook 5-7 mins per side without moving (skin will release when ready). Fish is done when flesh is opaque and flakes easily at thickest part (internal temperature 63°C/145°F).
6 Serve: Transfer to platter, drizzle with lemon juice and remaining olive oil. Garnish with fresh parsley. Serve with grilled vegetables or salad.
Sea bass is an excellent source of lean protein and omega-3 fatty acids.
Low in calories and saturated fat.
Fresh herbs provide antioxidants.
Lemon aids digestion.
Cooking method (grilling) requires no added butter or heavy sauces.
Supports heart health and brain function.
Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.
Grilled sea bass with fresh herbs is the embodiment of simplicity done perfectly. The skin crisps beautifully while the flesh stays moist and tender, enhanced by a drizzle of olive oil and scattered fresh herbs. Minimal seasoning lets the fish shine.
Served with lemon wedges or a light salad, it feels effortlessly elevated while staying approachable.
The Greek, Italian, and Spanish coastlines share fundamental Mediterranean culinary foundations rooted in ancient maritime trade and the "Mediterranean triad" of wheat, olives, and wine.
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Ingredient
