Ingredients:

  • 4 sea bass fillets (about 6 ounces each, skin-on if preferred)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper, to taste
  • Fresh herbs (e.g., parsley or thyme), for garnish
  • 1/2 cup unsalted butter (113 g)
  • Zest of 2 large lemons
  • 1/3 cup freshly squeezed lemon juice (80 ml)
  • 2 tablespoons capers, drained (30 g)
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Instructions:

  1. In a bowl, drizzle olive oil over the sea bass fillets and season with salt and pepper. Let marinate for 30 minutes.
  2. In a small saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant (about 1 minute). Stir in lemon zest and lemon juice, followed by capers. Season with salt and pepper, then remove from heat.
  3. Set your grill to medium-high heat; oil the grates to prevent sticking.
  4. Place marinated fish skin-side down on the grill. Grill for 4-5 minutes, then carefully flip and grill for an additional 4-5 minutes until fish is opaque and flakes easily.
  5. Plate the grilled sea bass and generously drizzle with luscious lemon sauce. Garnish with fresh herbs.