Grilled Sea Bass Turkish Levrek

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

In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, chopped fresh parsley, salt, and black pepper. Mix well to combine all the flavors.

Generously rub the marinade all over the sea bass, making sure to get it into the slits and inside the cavity. If using, place 1-2 bay leaves inside the cavity of each fish. Let the fish marinate at room temperature for 15-20 minutes. Do not marinate for too long as the lemon juice can start to cook the fish.

Preheat your charcoal grill, gas grill, or grill pan to medium-high heat. Ensure the grates are clean. Lightly oil the grill grates with a high-smoke-point oil to prevent the fish from sticking.

Carefully place the marinated sea bass on the hot, oiled grill grates. Grill for about 7-10 minutes per side, depending on the thickness of the fish and the heat of your grill. The fish is cooked when the flesh is opaque and flakes easily with a fork. Avoid overcooking to keep it moist.

Once cooked, carefully transfer the grilled sea bass to a serving platter. Garnish with fresh lemon slices and extra chopped parsley. Serve immediately with a side of arugula salad, grilled vegetables, or a simple bulgur pilaf for an authentic Turkish meal. Afiyet olsun!