Grilled Sea Bass Turkish Levrek

Rinse the cleaned sea bass thoroughly under cold water, inside and out. Pat dry completely with paper towels. Make 2-3 diagonal slits on both sides of each fish, about 1/2 inch deep. This helps the seasoning penetrate and ensures even cooking.

In a small bowl, combine the olive oil, minced garlic, chopped fresh parsley, salt, black pepper, and optional dried oregano and red pepper flakes. Mix well to create a fragrant marinade. Rub this mixture generously all over the fish, including inside the cavity and into the slits.

Place a few lemon slices and some extra parsley sprigs inside the cavity of each sea bass. Allow the fish to marinate at room temperature for about 15-20 minutes, or refrigerate for up to 30 minutes for deeper flavor. If refrigerating, bring it back to room temperature before grilling.

Preheat your grill (charcoal, gas, or indoor grill pan) to medium-high heat. If using a charcoal grill, aim for medium-hot coals. Ensure the grill grates are clean and oiled to prevent the fish from sticking. A fish grilling basket is highly recommended for easier flipping.

Place the marinated sea bass directly on the oiled grill grates or in a grilling basket. Grill for 7-10 minutes per side, depending on the thickness of the fish. The cooking time will vary, but generally, a 1.5 lb fish will take about 15-20 minutes total. The fish is done when the flesh is opaque and flakes easily with a fork.

Carefully remove the grilled sea bass from the grill and transfer it to a serving platter. Let it rest for 5 minutes to allow the juices to redistribute. Garnish with fresh parsley and plenty of fresh lemon wedges. Serve immediately with a simple green salad or a traditional Turkish roka salatasi.