Grilled Sea Bass Turkish Levrek

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

In a small bowl, mix olive oil, salt, and black pepper. Rub this mixture generously over the entire surface of the fish, including inside the cavities and into the slits. Place lemon slices, garlic slices, and fresh parsley and dill sprigs inside the cavity of each fish.

Preheat your grill to medium-high heat (around 400F / 200C). If using a charcoal grill, ensure the coals are hot and covered with a light ash. Clean the grill grates thoroughly and oil them to prevent sticking.

Carefully place the seasoned sea bass directly on the oiled grill grates. Grill for about 8-10 minutes per side, depending on the thickness of the fish. Avoid moving the fish too much during grilling to achieve a nice crust.

The fish is cooked when its flesh is opaque and flakes easily with a fork at its thickest part. The skin should be nicely charred and crispy. If needed, cook for a few more minutes, checking frequently.

Once cooked, carefully transfer the grilled sea bass to a serving platter. Let it rest for 5 minutes before serving. Garnish with additional fresh parsley and lemon wedges. Serve immediately with a fresh green salad or a traditional Turkish shepherd's salad.