Grilled Thyme Seabass


Seabass – 1 large, whole – gutted and cleaned
Lime – 1 sliced in 3 cm thicknesses
Thyme – fresh thyme – 12 sprigs
Rosemary – 1/2 teaspoon
Salt – 1 teaspoon (adjust to size of fish and preference)
Pepper – 1 teaspoon
Chili flakes – 1 teaspoon
Olive oil – 2 tablespoons
Garlic – 4 cloves finely chopped
Ginger – 1 teaspoon finely chopped


Place your cleaned, gutted fish on an aluminum foil and diagonally
insert deep slits 1.5 inches apart on both sides. Then, sprinkle salt and
pepper, including on the inside of the fish and in the slits.

In a small bowl incorporate your olive oil, ginger, garlic, chili flakes,
rosemary and about 3 sprigs of the thyme (shredded). Mix and apply all
over fish – get into every nook and cranny and thoroughly coat the

entire fish; again including the slits and the inside. Then place the lime
slices inside the fish and tuck in chunks of the thyme sprigs in the slits
and finally place about 6 to 8 sprigs inside the fish. Refrigerate covered
for about 20 minutes for all the flavors to soak through.

Grill the fish at 375 degrees for about 15 minutes, then flip and grill on the other side for another 15 minutes. I ended up grilling the fish on an aluminum foil outdoors because the fish was too large to manage and flip (downside to this is that you won’t see the grill marks). I guess in hindsight I’ve learned smaller fishes are easier to grill. If grilling isn’t a feasible option for you, then bake the fish at 400 degrees in an aluminum foil for 25 minutes (cover the entire fish with breathing room and seal it at the top – you need to be able to open it to expose the top of the fish towards the end). Then open the package and broil on high for about 3 to 5 minutes until you see the fish get crispy and golden brown. 2017 ‘Sauvignon Blan
Credits: Food