Simple Summer Grills With Extra Virgin Olive Oil
Updated 13th January 2026
If you are looking for a simple, elegant fish main, grilled sea bass with extra virgin olive oil takes some beating. It looks stunning, tastes delicious and is brimming with healthy fats and polyphenols – especially when you use extra virgin olive oil.
According to Eat this Not That extra virgin olive oil has a lower smoke point than other fats at around 320 degrees Fahrenheit.
However, the more refined the olive oil is, the higher the smoke point is. So, why not choose high-quality extra virgin olive oils such as Morocco Gold when grilling or cooking at high temps?
We thought we would give you some simple but impressive go-to recipes to make your grilled sea bass with Morocco Gold!
Grilled Sea Bass
Ingredients
- 4 whole sea bass, scaled and gutted, from the fish counter
- 4 tbsp Morocco Gold Extra Virgin Olive Oil
For the Dressing
Instructions
- Reheat the grill to very hot. Meanwhile, rinse the sea bass in cold water and dry thoroughly with kitchen paper. Make 3 cuts on each side of the fish just to the bone.
- Use your fingers to generously cover in olive oil and season with salt on both sides. Lay the sea bass on a wire rack in a baking tray. Place the baking tray 12cm below the grill.
- Grill each side for about 6 minutes. The skin will start to blister brown and the flesh at each cut will become white when cooked.
- To make the dressing: mix together the extra virgin olive oil with the lemon juice and garlic in a small serving jug. Drizzle the flavoured oil over the grilled sea bass and serve with crushed new potatoes and steamed asparagus.
Simple Oven-Baked Sea Bass
For an alternative approach to this mouth-watering dish, why not try Oven baking Sea Bass with polyphenol packed Morocco Gold Extra Virgin Olive Oil?
Ingredients
- 1 lb sea bass (cleaned and scaled)
- 3 garlic cloves, minced or crushed
- 1 tablespoon Morocco Gold Extra Virgin Olive Oil
- 1 tablespoon Italian seasoning or 1 tablespoon fresh parsley leaves
- 2 teaspoons fresh coarse ground black pepper
- 1 teaspoon salt 2 lemon wedges ? cup white wine vinegar (optional) or 1/3 cup white wine (optional).
Instructions
- Preheat oven to 450F°
- In a cup, mix garlic, olive oil, salt, and black pepper.
- Place fish in a shallow glass or ceramic baking dish.
- Rub fish with oil mixture.
- (Optional) Pour wine over fish.
- Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
- Drizzle remaining pan juices over fish and garnish with lemon wedges.
- Drizzle remaining pan juices over fish and garnish with lemon wedges.
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