Grilled Sea Bass with Lemon and Herbs
Whole or fillet sea bass grilled until crisp with lemon, olive oil and herbs.
- Time
- 22 min
- Serves
- 2
- Skill
- Easy
- Heat
- None
- Diet
- Pescatarian
Pairing at a glance
The pairing logic
Delicate white fish with lemon matches crisp, mineral whites.
DRINK WITH THIS
Wine
Chablis Premier Cru
Dry white · Chablis · 12.5%
Citrus and minerals flatter grilled fish.
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Louis Jadot Puligny-Montrachet
Dry white · Côte de Beaune · 13.0%
Rounder white Burgundy suits the buttery skin.
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Cloudy Bay Sauvignon Blanc
Dry white · Marlborough · 13.0%
Zesty and herbal, echoing lemon and parsley.
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Spirits
Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 2
Method · prep 10 min · cook 12 min
- 1
Pat the fish dry, score the skin and season well.
- 2
Brush with oil and grill or pan-fry skin-side down for 4–5 minutes until crisp.
- 3
Flip briefly and finish with lemon and herbs.
- 4
Serve straight away with potatoes or salad.
Cook’s tipDo not move the fish while the skin crisps.
MORE FOR THE TABLE
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.