If you’re craving a healthy, flavour-packed seafood dish that’s both elegant and simple, Turkish Grilled Sea Bass is the perfect recipe. Known as Levrek Izgara in Turkish, this dish features whole or filleted sea bass marinated in a mix of lemon, olive oil, garlic, and Mediterranean herbs, then grilled to perfection.
This classic dish is a favourite on Turkish coastlines and is often served with fresh salads, grilled vegetables, or pilaf. Whether you’re planning a summer barbecue or a quick weeknight dinner, this recipe delivers restaurant-quality results at home.
📝 Ingredients You’ll Need
For the Fish:
- 2 whole sea bass, cleaned and scaled (or 4 fillets)
- 3 tbsp olive oil
- 2 garlic cloves, minced
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 tsp dried oregano or thyme
- ½ tsp crushed red pepper (optional)
- Salt and freshly ground black pepper
Optional Garnishes:
- Fresh parsley or dill
- Lemon wedges
- Sliced red onion
- Grilled cherry tomatoes
🔥 How to Make Turkish Grilled Sea Bass
1. Prepare the Fish
If using whole sea bass, ask your fishmonger to clean and gut the fish, leaving the head and tail on. Score the skin with a sharp knife for even cooking and better flavour absorption.
Pat the fish dry with paper towels to ensure a good sear on the grill.
2. Make the Marinade
In a bowl, combine olive oil, minced garlic, lemon juice and zest, oregano, red pepper flakes (if using), salt, and pepper. Mix well.
Brush the marinade generously over the fish, including inside the cavity if using whole fish. Let it sit for 15–30 minutes at room temperature.
3. Grill the Fish
Preheat your grill or grill pan to medium-high heat. Oil the grates to prevent sticking.
For Whole Fish:
Grill for 6–7 minutes per side, depending on thickness, until the skin is crisp and the flesh is opaque and flaky.
For Fillets:
Grill skin-side down for 3–4 minutes, then flip and cook another 2–3 minutes.
Avoid overcooking to keep the fish moist and tender.
4. Serve
Transfer the grilled sea bass to a serving plate. Sprinkle with fresh herbs and serve with lemon wedges. Pair with a crisp salad, grilled veggies, or rice pilaf for a complete Mediterranean meal.
👨🍳 Pro Tips for the Best Grilled Sea Bass
- Score the Skin: Scoring whole fish prevents curling and helps the marinade penetrate.
- Use Fresh Fish: Fresh, sustainably sourced sea bass offers the best flavour and texture.
- Preheat the Grill: A hot grill ensures beautiful grill marks and crispy skin.
- Don’t Overcook: Sea bass cooks quickly—look for flaky flesh and slightly opaque centres.
- Rest Before Serving: Let the fish rest for 2–3 minutes before serving for juicy results.
📊 Nutrition Information (Per Serving, Approx.)
- Calories: 320
- Protein: 34g
- Fat: 20g
- Carbs: 2g
- Fiber: 0g
- Omega-3: High
This Turkish grilled sea bass recipe is all about balance and simplicity. The zesty lemon and garlic marinade enhances the mild flavour of the sea bass without overpowering it. Grilling adds smoky depth, and a simple herb garnish finishes the dish beautifully.
It’s a dish that feels both rustic and refined, making it perfect for casual dinners or special occasions.
