Dear friends, today’s recipe is simple, easy and delicious wherever you look at it! Grilled sea bass is a very popular dish in Mediterranean cuisine. It is about cooking the sea bass directly on a hot griddle or pan, without the need to use a lot of oil. And you will say: Why do we say delicious, tasty and etc? Precisely because, beyond the condiments that accompany our dish, sea bass is known for its white and juicy meat, and its soft and delicate flavor.
In addition, when grilled, the juices are sealed, a crispy skin and its properties are obtained. Sea bass is high in protein and low in fat, making it a healthy option. It is also a good source of minerals such as phosphorus, potassium and magnesium, as well as B vitamins.
All good news to invite you to try the sea bass in the recipe with garlic and parsley. But first we are going to learn more about this saltwater fish that is mainly found in the Mediterranean Sea. Let’s get started!
About the grilled sea bass
From the Mediterranean to share
The grilled sea bass recipe has its origins in Mediterranean cuisine, specifically in the countries bathed by the Mediterranean Sea, such as Spain, Italy, Greece and France. In these regions, sea bass is a very common and valued fish, and has been used in traditional cooking for centuries.
Grilled sea bass has become a very popular preparation in restaurants on the Mediterranean coast, where the freshness of freshly caught fish is used. Furthermore, the popularity of the Mediterranean dietknown for its focus on fresh and healthy ingredients, has contributed to the spread of this recipe.
What kind of fish are we going to use in our grilled sea bass recipe?
Sea bass is a type of saltwater fish that belongs to the Moronidae family. Its scientific name is Dicentrarchus labrax. It is also known by other names, such as sea bass or llobarro in some regions.
Sea bass is native to the Mediterranean Sea and is found in other coastal areas of the East Atlantic, from southern Norway to northern Morocco. It has also been introduced to other parts of the world, such as the United States, where it is cultivated in aquaculture.
It is a very appreciated fish in the kitchen due to its white and juicy meat, as well as its soft and delicate flavor. In addition, sea bass is considered a gastronomic quality fishmaking it a popular choice in many Mediterranean dishes.
Dorada, a similar fish as a variation of the recipe
Although it cannot be said that sea bass is better than sea bream, they have differences that allow us to appreciate them differently but can be used for the same recipe.
Bream is known for its more pronounced and slightly stronger flavor compared to sea bass. Its meat is juicy and tender, but with a softer texture and less firm than sea bass. That is why handling in cooking must be even more careful than in the case of sea bass.
If you want to try this fish, I leave you two delicious recipes: sea ​​bream in salt y Baked dorada with potatoes.
6 tips to achieve that grilled sea bass has crispy skin and does not stick
- Heat the griddle or skillet: Make sure that the cooking surface is very hot before placing the sea bass. This helps create a sealing layer on the fish, preventing it from sticking.
- lubricate the surface: Add a small amount of olive oil, melted butter or use non-stick spray on the griddle or skillet before placing the sea bass. This will help create a barrier between the fish and the cooking surface.
- Prepare the sea bass properly: Make sure that the sea bass is clean and dry before placing it on the griddle. Excess moisture can contribute to sticking. If necessary, gently pat fish dry with absorbent paper before cooking.
- Do not move the bass prematurely: Once the sea bass has been placed on the griddle, avoid moving it constantly. Allow it to cook for a few minutes before flipping it. This helps it form a crust and prevents it from sticking to the surface.
- Use a suitable spatula: When turning the sea bass, use a thin, wide metal spatula to gently lift it off the griddle. Be sure to slide the spatula under all of the fish before flipping it.
- Control cooking time: Cook the sea bass over medium-high heat for about 4-6 minutes on each side, depending on the thickness of the fish. Avoid overcooking it, as this can make it stick more easily.
We recommend you try this dish with our Special sauce for Grilled Fish!
Grilled sea bass with garlic and parsley recipe
The technique of cooking sea bass on the grill is simple and allows you to bring out the natural flavor of the fish without adding too much seasoning or fat. Cooking it this way results in a juicy sea bass with crispy, flavorful skin.
Yield: 2 servings
Preparation time: 25 minutes
Ingredients for the grilled sea bass with garlic and parsley recipe
- 2 fresh sea bass, cleaned and scaled
- 3 garlic cloves, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- lemon wedges to serve
How to make grilled sea bass with garlic and parsley
- Preheat griddle or large skillet over medium-high heat.
- Make a few diagonal cuts in the skin of the sea bass, on both sides so that they cook evenly and allow the flavors to penetrate.
- In a small bowl, mix minced garlic, fresh parsley, olive oil, salt, and pepper. Spread the mixture on both sides of the sea bass until they are well covered.
- Place the sea bass on the hot griddle or skillet and cook for 4-6 minutes on each side or until golden brown and cooked through.
- Once cooked, remove them from the griddle. Serve immediately with a few lemon wedges and accompanied with a garnish of your choice, such as steamed vegetables, fresh salad or baked potatoes.
Source: www.paulinacocina.net
