Instructions
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1. Make the sauce first
Pour the lemon juice and stock into a small saucepan [or a Bricknik brick base] over medium heat. Bring to a simmer and reduce by half — about 5–6 minutes. You want it concentrated and slightly syrupy before the butter goes in. Turn the heat to low.
2. Mount the butter
Add the cold butter one cube at a time, whisking constantly and waiting for each piece to fully incorporate before adding the next. Keep the heat low — you're building an emulsion, not frying butter. Once all the butter is in and the sauce is glossy and silky, take it off the heat. Stir in the dill and parsley, season with salt, and keep somewhere warm. Don't let it boil again. [The Bricknik is perfect for this, as it retains the head for a long time!]
3. Get the grill ready
You want the BBQ hot and the grates clean. Sea bass skin is delicate and will tear on a dirty grill. This is the one step worth being particular about.
4. Cook the fish
Pat the fillets completely dry with kitchen paper. Season the flesh side only with salt and pepper. Lay them skin-side down on the grill and press gently with a spatula for the first 30 seconds to stop the skin from curling. Then leave it alone. Cook on the skin side for 4–5 minutes — around 80% of the cooking happens here. The flesh will turn opaque as it works its way up from the bottom. Flip only in the final minute, just to kiss the flesh side with a little heat and colour. Don't overdo it. Remember, your fish will continue to cook once you take it off the grill.
5. Plate up
Spoon the warm lemon herb butter sauce generously across the base of the plate. Lay the sea bass on top, skin-side up. Finish with lemon zest grated straight over everything. [we also used a tubby toms seasoning to finish]
A Few Tips
- Dry skin is everything: Any moisture on the skin and it steams instead of crisps. Pat it dry twice if you have to.
- Don't move the fish: Leave it skin-side down and trust the process. If it's sticking, it's not ready to release yet. It will tell you when it's done.
- Sauce timing: Make the sauce before the fish goes on. It holds well off the heat for a few minutes but the fish won't wait once it's off the grill.
- Zest at the last second: Grate it fresh over the plate right before serving — it loses its punch fast once it hits heat.
