Grilled Sea Bass With Lemon Garlic And Olive Oil

Simple Summer Grills With Extra Virgin Olive Oil

If your barbeque is out of hiding for the year and you are ready to cook up a storm for your al fresco feast, why not consider using extra virgin olive oil to glaze your food before you show it the heat? Drizzling extra virgin olive oil over a grilled sea bass adds a new dimension to this tasty fish.

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, high-quality extra virgin olive oils such as Morocco Gold are the best to use when cooking at high temps.

We thought we would give you some go-to recipes to make your grilled sea bass with Morocco Gold!

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For the Dressing


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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