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Whole Grilled Sea Bass with Calabrian Chili and Arugula inspired by Lock 50
Inspired by Lock 50

Whole Grilled Sea Bass with Calabrian Chili and Arugula

Main Course
This Mediterranean main course features a whole sea bass grilled to achieve crispy skin and moist, flaky flesh. The preparation uses simple ingredients to enhance the fish's natural flavor while incorporating bright, peppery, and spicy elements. Finished with a charred lemon squeeze and aromatic herbs, this dish brings together traditional coastal cooking techniques with bold flavor accents for an impressive yet approachable seafood centerpiece.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 2

Ingredients

  • 2 lbs Whole European sea bass (Cleaned and scaled (branzino))
  • 2 whole Lemon (1 sliced, 1 halved for grilling)
  • 4 cloves Garlic (2 minced, 2 sliced)
  • 2 sprigs Fresh oregano
  • 4 sprigs Fresh thyme
  • 2 tbsp Calabrian chili peppers (Jarred, chopped)
  • 1/2 cup Castelvetrano olives (Pitted and halved)
  • 4 cups Baby arugula
  • 1/4 cup Extra virgin olive oil (Plus more for drizzling)
  • 1 tbsp Kosher salt
  • 1 tsp Black pepper (Freshly ground)

Tools You'll Need

  • Outdoor grill or grill pan
  • Fish spatula
  • Sharp chef's knife
  • Paper towels
  • Large serving platter

Chef's Tip

When grilling a whole fish, make sure your grill grates are immaculately clean and well-oiled to prevent sticking. Allow the fish to cook undisturbed until it naturally releases from the grates before attempting to flip it. This patience results in intact crispy skin and easier turning.

Instructions

  1. Preheat grill to medium-high heat (about 400°F).
  2. Ensure fish is patted completely dry inside and out with paper towels.
  3. Using a sharp knife, make 3-4 diagonal slits about 1/4-inch deep on each side of the fish.
  4. Season fish cavity generously with salt and pepper. Stuff with sliced garlic, lemon slices, and herb sprigs.
  5. Rub outside of fish with 2 tablespoons olive oil, then season with salt and pepper.
  6. Clean and oil grill grates thoroughly. Place fish on grill and cook undisturbed for 6-7 minutes until skin is crisp and fish releases easily.
  7. Carefully flip fish using two spatulas. Cook for another 6-7 minutes until flesh is opaque and flakes easily with a fork.
  8. Place lemon halves cut-side down on grill during last 5 minutes of cooking.
  9. Meanwhile, in a medium bowl, combine arugula with 2 tablespoons olive oil, salt, and pepper.
  10. In a small bowl, mix minced garlic, Calabrian chilies, and remaining olive oil.
  11. Transfer grilled fish to a serving platter. Top with arugula and scatter olives around the fish.
  12. Drizzle with Calabrian chili mixture and squeeze charred lemon over everything.

Plating

Place the whole grilled fish on a large serving platter. Mound dressed arugula on and around the fish. Scatter halved olives across the platter. Drizzle with the Calabrian chili oil so it pools around the fish. Serve with the charred lemon halves positioned at either end of the platter.

Storage & Reheating

This dish is best enjoyed immediately after cooking. If necessary, leftover fish can be refrigerated for up to 1 day. Carefully remove bones and flake cold fish into salads or grain bowls rather than reheating, which would dry out the delicate flesh.

About This Recipe

Lock 50's Whole Grilled Sea Bass embodied Mediterranean simplicity elevated through perfect execution. The restaurant's approach highlighted the natural sweetness of fresh fish enhanced by the smoky char of the grill. Their signature addition of Calabrian chili provided pleasant heat while bright arugula and briny olives created a complete flavor profile. Our adaptation maintains these key elements while simplifying the process for home cooks who might be intimidated by cooking whole fish, resulting in an impressive yet achievable main course.

How did it turn out?

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