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Whole Spanish grilled sea bass with lemon, garlic, and olive oil

Spanish · Spain

Spanish Grilled Sea Bass (Lubina a la Parrilla)

Mediterranean simplicity — whole sea bass blistered on the grill with olive oil, garlic, and lemon.

Prep

15 min

Cook

15 min

Servings

2–3

Difficulty

Easy

Lubina a la parrilla is the Spanish answer to “just cook the fish well.” A whole sea bass, hard heat, and almost nothing else — the same logic you want in Barcelona fish restaurants.

Serve with roasted peppers, a tomato salad, and cold white wine or beer. Then explore Barcelona and Spain seafood listings to taste the local version.

Method

  1. 1

    Score and season

    Pat the fish dry. Score both sides 3 times. Rub with olive oil, salt, and pepper. Stuff cavity with lemon slices, garlic, and herbs.

  2. 2

    Heat the grill

    Preheat a charcoal or gas grill to medium-high. Oil the grates. You want marked skin without burning before the centre cooks.

  3. 3

    Grill whole

    Grill 6–8 minutes per side depending on thickness, until the flesh near the bone is opaque and flakes. Move to indirect heat if the skin chars too fast.

  4. 4

    Rest and finish

    Rest 2 minutes. Drizzle with more olive oil and serve with lemon wedges and a simple salad.

Chef tips

  • Ask the fishmonger to scale and clean the fish — it saves time and mess.
  • A fish basket helps fragile whole fish on the grill.
  • Do not drown the fish in sauce; Spanish grilling is about the product.

Sea bass species guide →

Dine out

Want the restaurant version in Barcelona? See seafood restaurants in Barcelona · Spain

FAQ — Spanish Grilled Sea Bass (Lubina a la Parrilla)

Can I bake this instead of grilling?
Yes. Roast at 220°C / 425°F for 18–25 minutes until just cooked. Finish with olive oil and lemon.
Is farmed sea bass okay?
Yes for weeknights. Choose firm, fresh-smelling fish. Wild fish can taste cleaner when available.
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