Grilled Sea Bass Turkish Levrek

Rinse the cleaned sea bass under cold water and pat them thoroughly dry with paper towels. Make 2-3 diagonal slits on both sides of each fish. This helps the flavors penetrate and ensures even cooking.

In a small bowl, combine 3 tablespoons of olive oil, the juice of half a lemon, salt, and black pepper. Rub this mixture generously inside and outside each sea bass, making sure to get into the slits.

Stuff the cavities of each fish with lemon slices, fresh parsley, thyme sprigs, and sliced garlic. This infuses the fish with aromatic flavors as it cooks.

Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Lightly brush the grill grates with the remaining olive oil to prevent sticking.

Place the seasoned sea bass directly on the preheated grill. Grill for 7-10 minutes per side, depending on the thickness of the fish. The fish is done when the flesh is opaque and flakes easily with a fork. Avoid overcooking to keep it moist.

Carefully remove the grilled sea bass from the grill. Let it rest for 5 minutes before serving. Garnish with fresh lemon wedges and a sprinkle of fresh parsley. Serve immediately with a fresh green salad or Turkish shepherd's salad.