- olive oil
- lemon juice
- Greek oregano
- thin lemon slices
- Sea Bass
Fire up the grill. Salt the interior and exterior of whole fish. With olive oil and lemon juice, and sprinkle with coarsely ground oregano or thyme. Brush both sides of fish.
Brush the grid or grill with olive oil and grill the fish turning often to grill evenly on both sides. It is best to use a enclosed fish holder for your grill.
- Whole fish: Depends on the size. Cook until flesh is firm and just ready to flake