Entree: France – French Riviera – Loup de Mer Grillé (Mediterranean-style grilled European sea bass seasoned with herbs and olive oil)

Serving Size: 2

Approximate Time

Prep 20 min

Cook 12 min

Additional 15 min

Total 45 min

Ingredients

- 1 whole loup de mer (European sea bass), about 1.5 lb (680 g), scaled, gutted, and patted dry
- 2 tbsp (30 ml) extra-virgin olive oil, plus extra for brushing and finishing
- 2 cloves (about 6 g) garlic, thinly sliced
- 1 lemon, zested and halved (juice reserved for finishing)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Coarse sea salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped flat-leaf parsley for garnish
- 6 oz (170 g) ripe cherry tomatoes (optional, to serve alongside)

Instructions

1. Score the fish skin lightly on both sides and season the cavity and exterior generously with coarse sea salt and freshly ground black pepper. Stuff the cavity with the lemon halves, garlic slices, thyme, and rosemary.
2. Brush the exterior of the fish with 2 tbsp extra-virgin olive oil and let rest at room temperature 15 minutes while the grill (or grill pan) heats to medium-high.
3. Oil the grill grates or grill pan well to prevent sticking. Place the fish on the hot grill and cook 5–6 minutes per side, depending on thickness, until skin is crisp and flesh is opaque and flakes easily with a fork.
4. If using cherry tomatoes, toss them briefly in a little olive oil and grill in a grill basket or on the hot grates during the last 3–4 minutes until softened and slightly blistered.
5. Transfer the fish to a warmed platter. Drizzle with a little additional olive oil and a squeeze of fresh lemon juice, sprinkle with chopped parsley, and serve immediately with grilled tomatoes.