Substitute red snapper if you can’t find sea bass, and tuck sprigs of fresh oregano, if you have any on hand, in the cavity along with the garlic and lemon.
Time: 40 minutes
Servings: 4
1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 teaspoon kosher salt, divided
2 whole sea bass (1 1/4 pounds each), cleaned by fishmonger
2 cloves garlic, sliced
8 thin slices lemon
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1. Preheat grill or broiler to medium-high and coat rack lightly with cooking spray.
2. Whisk together oil, lemon juice, oregano, pepper, and 1/2 teaspoon of the salt in small bowl. Set aside. Make 3 shallow vertical slits along each side of fish and rub with remaining 1/2 teaspoon salt. Brush inside of fish with oil mixture and stuff with garlic and lemon slices.
3. Grill fish 16 to 20 minutes, turning and basting twice with remaining oil mixture, until fish is golden brown and flesh begins to turn opaque. Let fish rest 10 minutes before serving.
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