In this recipe for grilled sea bass with garlic and parsley you will learn how to prepare a tasty dish that is both easy and quick. You can make it with butter or oil, it all depends on whether you follow a low-calorie diet or not, since butter is much higher in calories.
Sea bass is a white fish that has high amounts of minerals such as sodium and potassium, vitamins such as A (although to a lesser extent), lots of protein and few calories (97 per 100 g). To keep all these properties as intact as possible, the ideal is to cook the sea bass in the oven or on the grill, with very little oil. On this occasion, we show you how to make grilled sea bass easily, don’t miss it!
Ingredients to make Grilled Sea Bass:
- 5 sea bass fillets
- 1 tablespoon of olive oil
- 50 grams of fresh parsley
- 1 teaspoon garlic paste
- 1 pinch of salt and pepper
How to make Grilled Sea Bass:
- To start making our grilled sea bass recipe, the first step is to prepare all the ingredients. Keep in mind that garlic paste is simply crushed garlic.
- Heat the oil in a skillet or griddle. Remember that if you prefer you can use butter, but it is much more caloric and, therefore, we recommend oil. Once hot, place the sea bass fillets, add salt, pepper and garlic to taste.
- Next, add the finely chopped fresh parsley. The amount of parsley is to taste, since it is used to enhance the flavor of the grilled sea bass recipe. Cooking time is about 5 minutes per side, as the fish cooks very quickly.
- Serve the freshly made grilled sea bass with a little oil on top. You can accompany this dish with some baked potatoes, a green salad, roasted vegetables…
How to make grilled sea bass without sticking
If you have tried to make grilled sea bass fillets and they have stuck, you should know that the first thing you have to check is the pan or iron you use. To prevent the fish from sticking, it is essential to use a non-stick frying pan, so if yours does not have these characteristics, you already know where the problem is.
Now, if your iron or frying pan is non-stick, what could have happened? It is possible that due to misuse the non-sickness has been lost, since using metal utensils such as forks scratch the surface and cause meat and fish to stick. On the other hand, it is essential that the iron is very hot before placing the fish on top, always with the skin facing down if you has it.
