Homemade Grilled Mediterranean Sea Bass

Here is my favorite grilled Mediterranean sea bass recipe, with a simple marinade of olive oil, fresh lemon juice, garlic, thyme, and just the right amount of spices that makes the fish taste amazing.

This grilled sea bass is what I make when I want something that feels fancy but is actually super easy. The marinade does all the work, and you get perfectly cooked fish with tons of flavor in under 30 minutes.

What Kind of Sea Bass Should I Use?

For this grilled Mediterranean recipe, you can use either wild-caught or farm-raised sea bass, though wild-caught tends to have a slightly firmer texture and more pronounced flavor. If you can’t find sea bass at your local market, don’t worry – branzino (European sea bass) is essentially the same fish and works perfectly here. You’ll want to look for fillets that are about the same thickness so they cook evenly on the grill, and make sure the flesh looks moist and has a fresh, ocean-like smell rather than anything fishy. If your fishmonger has whole sea bass and you’re comfortable with it, you can also ask them to fillet it for you right there, which guarantees maximum freshness.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Sea bass: If sea bass isn’t available or is too pricey, try using branzino, striped bass, or snapper. These fish have a similar mild flavor and firm texture that holds up well on the grill. Just keep an eye on cooking time as thinner fillets will cook faster.
• Fresh thyme: Don’t have fresh thyme? Use 1 teaspoon of dried thyme instead, or swap it out for fresh oregano or rosemary for a different Mediterranean flavor.
• Lemon juice: Fresh lemon juice works best here, but you can use bottled in a pinch. Lime juice also works if that’s what you have on hand.
• Olive oil: While olive oil gives that classic Mediterranean taste, you can use avocado oil or another neutral oil if needed. Just know you’ll lose a bit of that authentic flavor.
• Garlic: Fresh garlic is ideal, but if you’re in a bind, use 1/2 teaspoon of garlic powder. Add it directly to the marinade.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling sea bass is not oiling your grill grates properly, which causes the delicate fish to stick and fall apart when you try to flip it – brush the grates with oil right before placing the fish on them.

Overcooking is another common issue since sea bass cooks quickly and becomes dry and rubbery if left on the grill too long, so pull it off as soon as the flesh turns opaque and flakes easily with a fork, usually around 4-5 minutes per side depending on thickness.

To prevent your fillets from curling up on the grill, make a few shallow cuts in the skin before marinating, and resist the urge to move or flip the fish multiple times – let it cook undisturbed until it naturally releases from the grates.

One more tip: pat the fish completely dry after removing it from the marinade, as excess moisture creates steam instead of those nice grill marks you’re looking for.

What to Serve With Grilled Mediterranean Sea Bass?

This light and lemony fish pairs beautifully with roasted vegetables like zucchini, bell peppers, and cherry tomatoes tossed in olive oil and herbs. A simple Greek salad with cucumbers, tomatoes, feta, and olives makes a refreshing side that complements the Mediterranean flavors perfectly. For something more filling, serve the sea bass over a bed of couscous, orzo, or rice pilaf that can soak up all those garlicky, lemony juices from the fish. Don’t forget some crusty bread on the side for mopping up any extra sauce left on your plate!

Storage Instructions

Store: Grilled sea bass is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 2 days. The fish will lose some of its texture after that, so try to eat it sooner rather than later.

Reheat: To warm up leftover sea bass, I like to use the oven at 275°F for about 10 minutes, covered with foil so it doesn’t dry out. You can also gently reheat it in a skillet with a tiny bit of olive oil over low heat. Skip the microwave if you can, since it tends to make fish rubbery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 80-90 g
• Fat: 45-55 g
• Carbohydrates: 3-5 g

Ingredients

For the marinade:

• 1/4 cup olive oil
• 1/4 cup lemon juice (freshly squeezed for best flavor)
• 3 garlic cloves (finely minced)
• 1.5 tbsp fresh thyme (leaves picked and chopped)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes

For the sea bass:

• 4 sea bass fillets (about 6 oz each)
• lemon wedges (for serving)

Step 1: Prepare the Mediterranean Marinade

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 garlic cloves, finely minced
• 1.5 tbsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes

In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped thyme, salt, black pepper, and red pepper flakes until well combined.

The acidity from the lemon juice will begin to gently “cook” the exterior of the fish while the garlic and thyme infuse it with classic Mediterranean flavors.

Set the marinade aside and prepare your sea bass fillets by patting them dry with paper towels—this ensures better contact with the grill later.

Step 2: Marinate the Sea Bass

• 4 sea bass fillets
• Mediterranean marinade from Step 1

Place the dried sea bass fillets in a shallow dish or resealable container and pour the Mediterranean marinade from Step 1 over them, making sure each fillet is well coated on both sides.

Cover and refrigerate for 30 minutes to 2 hours—I find that even 30 minutes gives excellent flavor, so don’t stress if you’re short on time.

The longer marinating time allows the herbs and garlic to penetrate the delicate fish more deeply.

Step 3: Preheat and Prepare the Grill

About 10 minutes before you’re ready to cook, heat your grill to medium-high heat (around 400°F if using a gas grill).

While it preheats, remove the marinated sea bass from the refrigerator and let it sit at room temperature for 5 minutes so the fillets cook more evenly.

Lightly oil the grill grates with a folded paper towel dipped in oil to prevent the delicate fish from sticking.

Step 4: Grill the Sea Bass to Perfection

• marinated sea bass fillets from Step 2

Remove the sea bass from the marinade and discard the remaining liquid—the fish has already absorbed the flavors it needs.

Place the fillets skin-side down on the preheated grill and cook for 5-6 minutes without moving them, allowing a light char to develop.

Gently flip each fillet using a thin spatula and cook for another 4-5 minutes on the flesh side until the fish is opaque throughout and flakes easily with a fork.

I like to test doneness by gently pressing the thickest part of the fillet—it should feel firm but still have a slight spring to it.

Step 5: Serve Immediately

• grilled sea bass from Step 4
• lemon wedges

Transfer the grilled sea bass to serving plates while still warm.

Arrange fresh lemon wedges alongside each fillet for guests to squeeze over as desired—the brightness of fresh lemon juice complements the charred, Mediterranean-seasoned fish beautifully.

Homemade Grilled Mediterranean Sea Bass

Delicious Homemade Grilled Mediterranean Sea Bass recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 800 kcal

Ingredients

  

For the marinade

• 1/4 cup olive oil
• 1/4 cup lemon juice (freshly squeezed for best flavor)
• 3 garlic cloves (finely minced)
• 1.5 tbsp fresh thyme (leaves picked and chopped)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes

For the sea bass

• 4 sea bass fillets (about 6 oz each)
• lemon wedges (for serving)

Instructions

 

• In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped thyme, salt, black pepper, and red pepper flakes until well combined. The acidity from the lemon juice will begin to gently "cook" the exterior of the fish while the garlic and thyme infuse it with classic Mediterranean flavors. Set the marinade aside and prepare your sea bass fillets by patting them dry with paper towels—this ensures better contact with the grill later.
• Place the dried sea bass fillets in a shallow dish or resealable container and pour the Mediterranean marinade from Step 1 over them, making sure each fillet is well coated on both sides. Cover and refrigerate for 30 minutes to 2 hours—I find that even 30 minutes gives excellent flavor, so don't stress if you're short on time. The longer marinating time allows the herbs and garlic to penetrate the delicate fish more deeply.
• About 10 minutes before you're ready to cook, heat your grill to medium-high heat (around 400°F if using a gas grill). While it preheats, remove the marinated sea bass from the refrigerator and let it sit at room temperature for 5 minutes so the fillets cook more evenly. Lightly oil the grill grates with a folded paper towel dipped in oil to prevent the delicate fish from sticking.
• Remove the sea bass from the marinade and discard the remaining liquid—the fish has already absorbed the flavors it needs. Place the fillets skin-side down on the preheated grill and cook for 5-6 minutes without moving them, allowing a light char to develop. Gently flip each fillet using a thin spatula and cook for another 4-5 minutes on the flesh side until the fish is opaque throughout and flakes easily with a fork. I like to test doneness by gently pressing the thickest part of the fillet—it should feel firm but still have a slight spring to it.
• Transfer the grilled sea bass to serving plates while still warm. Arrange fresh lemon wedges alongside each fillet for guests to squeeze over as desired—the brightness of fresh lemon juice complements the charred, Mediterranean-seasoned fish beautifully.