Grilled Bass

This recipe provides a simple yet flavorful way to prepare bass, emphasizing the natural taste of the fish through grilling.

• 2 whole sea bass (about 1.5 lbs each), cleaned and scaled
• 1/4 cup olive oil
• 2 lemons, sliced
• 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 2 cloves garlic, minced
• Salt and black pepper to taste

1. Prep the Fish: Pat the bass dry with paper towels. Score both sides of the fish 3-4 times with a sharp knife. This helps the seasoning penetrate and ensures even cooking.
2. Season: In a small bowl, mix the olive oil, minced garlic, salt, and pepper. Rub the mixture generously all over the outside and inside cavities of the fish.
3. Stuff: Place two lemon slices, one sprig of rosemary, and one sprig of thyme into the cavity of each fish.
4. Preheat Grill: Preheat your grill to medium-high heat (about 375°F to 450°F). Make sure the grates are clean and lightly oiled to prevent sticking.
5. Grill: Place the whole bass directly on the hot grill. Grill for 6-8 minutes per side, depending on the thickness of the fish. The fish is done when the skin is crispy, and the flesh is opaque and flakes easily with a fork.
6. Serve: Carefully remove the fish from the grill using a spatula. Serve immediately with extra lemon wedges and a side salad.

• Wine: A crisp white wine such as Pinot Grigio or Sauvignon Blanc.
• Side Dishes: Grilled asparagus, roasted potatoes, or a light cucumber and tomato salad.