Grilled Sea Bass with Lemon, Herbs & EVOO

Yield: 2 servings
Time: 25 minutes

Ingredients

• 2 whole sea bass (about 350–400 g each), scaled & gutted
• 30 ml Organic PGI Lakonia extra virgin olive oil (plus extra to finish)
• 1 lemon, sliced
• 2 cloves garlic, crushed
• 6–8 sprigs fresh oregano/thyme
• Sea salt & freshly ground pepper

Preparation Steps

1. Pat fish dry; season inside and out with salt and pepper.
2. Stuff cavities with lemon slices, garlic, and herbs; drizzle with olive oil.
3. Grill over medium-high heat, 6–7 minutes per side, until flesh is opaque and lifts easily from the bone.

Finish & Serve: Rest 2 minutes; drizzle a little olive oil and a squeeze of lemon.
Pairing (optional): Serve with a bright Organic PGI Korinthos white or rosé wine.