Greek Grilled Sea Bass

Step 1

Pat the sea bass dry inside and outside using paper towels, pressing gently so the skin is completely dry — this helps the skin crisp on the grill.

Step 2

Cut the lemon in half lengthwise from top to bottom, then cut one half into thin crosswise slices about 1/8-inch thick for stuffing the fish.

Step 3

Pour 3 tablespoons of olive oil into a small bowl, then stir in 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until uniform.

Step 4

Preheat a grill to medium-high heat for 5 minutes until the grates are hot — hold your hand 2 inches above the grate; you should feel intense heat within 2 seconds.

Step 5

Rub the outside and inside cavity of each sea bass with half of the herb-oil mixture, using about 1.5 tablespoons per fish, coating all surfaces evenly.

Step 6

Stuff the belly cavity of each fish with 2 or 3 lemon slices, sliding them inside the opening so they sit inside the fish alongside the organs.

Step 7

Place both sea bass on the oiled grill grates skin-side down, positioning them perpendicular to the grate lines so they don't stick.

Step 8

Grill without moving for 7 minutes until the skin is opaque and charred in places and releases easily from the grate when you slide a spatula underneath.

Step 9

Carefully flip each fish using a wide spatula, then grill the other side for 5 minutes until the flesh near the thickest part (just behind the head) is opaque white when you peek inside with the tip of a small knife.

Step 10

Transfer each sea bass to a plate and squeeze the remaining lemon half over both fish to finish with fresh brightness.