Grilled Sea Bass Turkish Levrek

Rinse the cleaned sea bass under cold water and pat them thoroughly dry with paper towels, both inside and out. 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, combine the olive oil, juice from half a lemon, chopped parsley, fresh thyme or oregano leaves, sliced garlic, salt, and black pepper. Mix well to create a fragrant marinade. If using dried herbs, rub them between your palms to release their aroma.

Rub the marinade all over the sea bass, ensuring it gets into the slits and inside the cavity of each fish. Place a few lemon slices and optional onion slices inside the cavity of each fish. Let the fish marinate at room temperature for at least 15-20 minutes, or refrigerate for up to 30 minutes for deeper flavor. Ensure fish is at room temperature before grilling.

Preheat your grill to medium-high heat (about 400-450F or 200-230C). Clean the grill grates thoroughly with a wire brush. Lightly oil the grates by dipping a paper towel in olive oil and carefully rubbing it over the hot grates using tongs. This prevents the fish from sticking.

Place the marinated sea bass directly on the oiled hot grill grates. Grill for 6-8 minutes per side, depending on the thickness of the fish. Avoid moving the fish too much to allow a good crust to form. The fish is done when the skin is crispy and charred in spots, and the flesh is opaque and flakes easily with a fork.

Carefully remove the grilled sea bass from the grill and transfer them to a serving platter. Let them rest for 5 minutes to allow the juices to redistribute. Garnish with fresh lemon wedges and extra chopped parsley. Serve immediately with your favorite Turkish side dishes.