Loading…
Whole sea bass grilled over charcoal with olive oil and lemon. The Mykonos taverna dish — nothing added that isn't needed.
Cooking Mode
Step-by-step cooking
Opens a fullscreen cooking view and keeps your screen awake while you cook.
ingredients
•
🐟 SEAFOOD
•
2 whole sea bass, approx 1.5 lbs each, cleaned and scaled
🍋 PRODUCE
•
2 lemons, halved
•
Fresh oregano and thyme sprigs
•
4 garlic cloves, smashed
🫙 PANTRY
•
4 tbsp extra-virgin olive oil
•
Flaky sea salt
•
Black pepper
Mykonos
Grilled Sea Bass
Whole sea bass grilled over charcoal with lemon.
Whole sea bass grilled over charcoal with olive oil and lemon. The Mykonos taverna dish — nothing added that isn't needed.
Ingredients
🐟 SEAFOOD
— 2 whole sea bass, approx 1.5 lbs each, cleaned and scaled
🍋 PRODUCE
— 2 lemons, halved
— Fresh oregano and thyme sprigs
— 4 garlic cloves, smashed
🫙 PANTRY
— 4 tbsp extra-virgin olive oil
— Flaky sea salt
— Black pepper
Prep
🍳 EQUIPMENT / PANS NEEDED
— Grill or charcoal grill — essential for this dish.
— Fish basket or spatula for turning.
🔪 PREP FIRST
— Score fish: make 3 diagonal cuts on each side.
— Season cavity and outside generously with salt and pepper.
— Stuff cavity with herb sprigs and smashed garlic.
— Drizzle with olive oil.
— Rest at room temperature 15 minutes.
Method
STEP 1 — HEAT GRILL
— Heat grill to high — coals glowing white if charcoal.
— Oil the grates.
STEP 2 — GRILL
— Place fish on hot grill.
— Cook 5–6 minutes without moving.
👉 Do NOT move the fish early — it will stick if the skin hasn't crisped.
— Carefully flip.
— Cook another 5–6 minutes.
— You're looking for:
— Skin crispy and charred
— Flesh opaque and pulling away from the bone
— Eye turned white
STEP 3 — REST
— Rest 3 minutes before serving.
STEP 4 — SERVE
— Transfer to a board or plate.
— Drizzle generously with olive oil.
— Squeeze lemon over.
— Scatter fresh herbs.
— Finish with flaky salt.
Chef's Note: Don't move the fish too early. The skin will release naturally from the grill when it's ready — before that, it tears.