I’ve been grilling whole fish for years, and this simple Greek-style seabass always brings the best summer flavors to the table — lemon, olive oil and parsley, nothing fussy. It’s a quick, elegant meal that works for weeknight dinners, casual BBQs, or when you want a healthy centerpiece that feels special. If you like bright grilled seafood, pair it with lighter grilled mains such as Key West grilled chicken with tropical citrus marinade for a full coastal spread.
Why you’ll love this dish
This recipe is all about pure, clean flavors that let the fish shine. Whole seabass grills fast, gives impressive presentation, and stays moist because the skin protects the flesh. It’s budget-friendly if you buy seasonal fish, and the simple oil-lemon-parsley dressing is friendly for kids and picky eaters.
“A weeknight showstopper — flaky, fragrant and ready in under 20 minutes. Perfect with new potatoes and a crisp Greek salad.”
When to make it: lazy summer dinners, seaside-themed parties, or any time you want a low-effort, high-impact main.
How this recipe comes together
Quick overview so you know the flow:
- Prep the fish: score the skin, pat dry, and have the oil-lemon-parsley mix ready.
- Oil and season: brush the fish inside the slits and over the skin so flavors penetrate.
- Grill: high heat for a short time — about 3–5 minutes per side depending on size.
- Rest and serve: let the fish rest briefly, then serve with Greek salad and new potatoes.
This approach keeps the fish moist and gives you a beautiful char without overcooking.
What you’ll need
- 4 seabass (gutted and descaled; about 350–450g / 12–16 oz each is typical)
- 4 tbsp extra-virgin olive oil (substitute: a mild vegetable oil for a neutral finish)
- 1 tbsp lemon juice (freshly squeezed is best; can use lime for a different citrus note)
- 1 tbsp chopped fresh parsley (substitute: cilantro or chopped dill for variation)
- Salt and freshly ground black pepper
Note: If your fishmonger can deliver already gutted and descaled seabass, the job is much easier. If not, ask them to prepare it for you.
Directions to follow
- Preheat: If using an oven grill (broiler), line a baking tray with foil and lightly grease it with a neutral oil. For an outdoor BBQ, preheat to about 220°C (425°F) and use a grilling basket to keep the fish intact.
- Score the fish: Pat each seabass dry with paper towels. Cut 3 or 4 shallow slits through the skin on both sides. Don’t cut too deep — just through the skin and a little into the flesh so the marinade penetrates.
- Make the dressing: Whisk together olive oil and lemon juice in a bowl. Season with salt and pepper, then stir in the chopped parsley.
- Oil the fish: Using a pastry brush, coat the fish with the dressing on both sides. Rub a little of the mixture into each slit so the flavors seep in.
- Grill: Place the fish on the prepared tray or in the grilling basket. Grill over high heat for 3–5 minutes per side. Time depends on fish size; smaller fish toward 3 minutes, larger up to 5. Look for opaque, flaky flesh and lightly charred skin.
- Rest and serve: Transfer to a platter, let rest 2 minutes, then serve with a Greek salad and new potatoes.
Short, active steps and high heat keep the skin crisp while protecting the flaky meat.
Best ways to enjoy it
Serve the whole fish on a large platter so everyone can help themselves. Traditional pairings:
- Greek salad: tomatoes, cucumber, red onion, olives, feta and a drizzle of olive oil.
- New potatoes: boiled and tossed with olive oil, lemon zest and dill.
- Extra lemon wedges and a bowl of chopped parsley for sprinkling.
For a mixed-grill menu, pair with Key West grilled chicken with tropical citrus marinade for contrasting citrus profiles and an attractive surf-and-turf presentation.
Storage and reheating tips
- Fridge: Store leftover cooked fish in an airtight container and refrigerate up to 2 days. Whole cooked fish loses quality quickly, so consume soon.
- Reheat: Gently reheat in a low oven (150°C / 300°F) for 8–10 minutes to preserve moisture, or briefly pan-sear skin-side down to refresh the crust. Avoid the microwave — it dries the fish.
- Freeze: You can freeze cooked fillets wrapped tightly in foil and placed in an airtight bag for up to 1 month. Whole cooked fish doesn’t freeze as well for texture reasons.
- Food safety: Cool leftovers within two hours and reheat to at least 74°C (165°F) before eating.
Pro chef tips
- Dry the skin well before grilling — moisture prevents crisping. A paper towel is your friend.
- Don’t overfill the grill; leave space for air circulation and quick searing.
- Use a fish spatula or a wide turner to flip gently. If using a basket, turn the basket instead.
- If unsure about doneness, insert a thin knife near the bone; flesh should flake and be opaque.
- Add a light sprinkle of coarse sea salt right after grilling to enhance texture and flavor.
Creative twists
- Herb boost: Add chopped oregano or thyme to the parsley mix for a more Mediterranean kick.
- Spice rub: Mix smoked paprika and crushed fennel seeds into the oil for aromatic depth.
- Citrus glaze: Brush with a honey-lemon glaze in the last minute for a sticky, caramelized finish.
- Different fish: Try the same method with trout, snapper or whole sea bream — adjust grilling time to size.
- Oven broil method: If you don’t have a grill, broil on high for similar results — watch closely to avoid burning.
FAQ – Your questions answered
Q: Can I use fillets instead of whole seabass?
A: Yes. Fillets will cook faster (2–3 minutes per side). Score the skin if it’s on and reduce cooking time accordingly.
Q: How do I know when the fish is done?
A: The flesh should be opaque and flake easily with a fork. A thermometer should read about 60–63°C (140–145°F) at the thickest part.
Q: Do I need to marinate the fish?
A: The dressing in this recipe is applied immediately before grilling. A short 15–30 minute rest with the dressing is fine, but avoid long marinades with lemon — acid can “cook” and toughen delicate fish flesh.
Q: Can I prepare any of this ahead?
A: You can chop the parsley and mix the dressing ahead, but oil the fish and grill at the last minute for best texture. Potatoes and salad can be prepped earlier.
Q: Is it safe to eat the skin?
A: Yes — the skin crisps on the grill and is tasty. Ensure it’s cooked through and not charred to bitterness.
Q: What if my fish sticks to the grill?
A: Make sure grate is clean and hot, and oil the fish (not just the grate). If it does stick, wait a little; it usually releases once the skin has seared.
Enjoy your meal!
Greek-Style Grilled Seabass
Ingredients
Method
- Preheat the grill to about 220°C (425°F) for outdoor BBQ or set broiler if using an oven.
- Pat each seabass dry with paper towels. Cut 3 or 4 shallow slits through the skin on both sides.
- Whisk together olive oil and lemon juice in a bowl. Season with salt and pepper, then stir in the chopped parsley.
- Using a pastry brush, coat the fish with the dressing on both sides and rub some into the slits.
- Place the fish on a grilling basket or prepared tray and grill over high heat for 3–5 minutes per side, depending on the fish size.
- Look for opaque, flaky flesh and lightly charred skin.
- Transfer the grilled fish to a platter, let rest for 2 minutes, then serve with Greek salad and new potatoes.