Grilled Sea Bass Turkish Levrek

Rinse the cleaned sea bass thoroughly under cold water, then pat it completely dry inside and out with paper towels. Make 3-4 diagonal slits on each side of the fish, about 1/2 inch deep, ensuring they go through the skin and slightly into the flesh. This helps with even cooking and allows flavors to penetrate. Rub the fish generously, both inside and out, with 4 tablespoons of olive oil, sea salt, and freshly ground black pepper. Stuff the cavity of each fish with a few lemon slices and a handful of fresh parsley and dill.

Prepare your charcoal grill for medium-high direct heat, aiming for coals that are glowing with a light ash coating. Alternatively, preheat a gas grill to medium-high (around 200-220°C / 400-425°F). Ensure the grill grates are clean. Once hot, lightly brush the grates with olive oil to prevent the fish from sticking. If using a grill pan, heat it over medium-high heat until it just begins to smoke, then lightly brush with oil.

Carefully place the seasoned sea bass directly onto the hot, oiled grill grates. Grill for 6-8 minutes per side, depending on the thickness of your fish and the intensity of your grill's heat. For a beautiful char and to prevent sticking, resist the urge to move the fish for the first few minutes on each side. Use a wide, thin spatula to gently flip the fish to the other side.

While the fish is grilling, prepare a simple Turkish piyaz to accompany it. In a small mixing bowl, combine the thinly sliced red onion, diced tomato, and sumac. Drizzle with a tablespoon of olive oil and a generous squeeze of fresh lemon juice. Gently toss all ingredients together until well combined. This vibrant salad provides a fresh, tangy counterpoint to the grilled fish.

The sea bass is cooked when its flesh is opaque throughout and flakes easily with a fork at its thickest part. The internal temperature, if using a thermometer, should reach 63°C (145°F). Carefully remove the grilled fish from the grill using a wide, sturdy spatula and transfer it to a warm serving platter. Allow the fish to rest for 5 minutes; this allows the juices to redistribute, ensuring a moist and flavorful result.

Garnish the rested grilled sea bass with fresh parsley sprigs and additional lemon wedges for squeezing. Serve immediately alongside the fresh rocket or lettuce leaves and the prepared sumac piyaz. A final drizzle of high-quality extra virgin olive oil over the fish just before serving enhances its natural flavors and adds a beautiful sheen.