Robalo Grelhado na Brasa

Ingredients

• 2whole sea bass — about 700 g each, scaled
• 120 mlextra virgin olive oil
• 1lemon — sliced
• 4 clovesgarlic — sliced
• 3 tbspflat-leaf parsley — chopped
• 800 gpotatoes — boiled
• to tastecoarse sea salt

Method

1. Start by cleaning the two whole sea bass thoroughly under cold running water, removing any scales and innards. Pat the fish dry with paper towels, ensuring the skin is moisture-free to achieve a good sear on the grill.
2. Prepare the base by peeling and finely chopping 4 cloves of garlic. In a small bowl, mix the garlic with 120 ml of extra virgin olive oil. This mixture will be used to baste the fish and infuse it with flavor.
3. Preheat your grill to medium-high heat. While the grill is heating, slice the lemon in half. Reserve one half for squeezing over the fish later, and slice the other half into thin rounds to place inside the fish cavity for added aroma and moisture.
4. Generously coat the fish with the garlic and olive oil mixture, both inside and out. Season the fish with coarse sea salt to taste, ensuring even coverage. Stuff the cavity of each fish with a few lemon slices and a handful of flat-leaf parsley.
5. Place the sea bass on the grill and cook for about 5-7 minutes on each side. The fish is done when the skin is crisp and the flesh turns opaque and firm, easily flaking with a fork.
6. While the fish is grilling, peel and cut 800 g of potatoes into even-sized chunks. Boil them in salted water until tender, then drain and toss with a drizzle of olive oil and chopped parsley for a simple side dish.
7. Once the fish is cooked, remove it from the grill and squeeze the reserved lemon half over the top for a fresh burst of flavor. Drizzle with a thread of raw olive oil, taste for salt, and adjust if necessary.
8. Serve the grilled sea bass immediately with the boiled potatoes on the side, ensuring each plate gets a bit of the flavorful juices from the fish. Enjoy this traditional Portuguese dish with family or friends.