🐟 Grilled Sea Bass with Chimichurri

Ingredients

• 🐟14 oz (400 g) sea bass
• 🌿1 bunch fresh parsley
• 🧄2 cloves garlic
• 🍋2 tbsp (30 ml) lemon juice
• 🫒2 tsp (11 ml) olive oil
• 🌿to taste black pepper

• Recipes with fresh parsley
• Recipes with lemon juice

How to make it, step by step

1. Pat the sea bass fillets dry. Season with salt and pepper on both sides.
2. Finely chop the garlic and fresh parsley. Mix with lemon juice and olive oil to make the chimichurri.
3. Heat the griddle or skillet over very high heat until smoking. Add a drizzle of oil.
4. Cook the sea bass skin side down for 4 min without moving. Flip and cook 2 min more.
5. Serve immediately with the chimichurri on top.