🌿 Grilled Sea Bass with Chimichurri

Ingredients:

For the Fish:

• 4 sea bass fillets (skin-on, about 6 oz each)

• 2 tbsp olive oil

• 1 tsp sea salt

• ½ tsp black pepper

• 1 tsp smoked paprika (optional, for extra flavor)

For the Chimichurri:

• 1 cup fresh parsley, finely chopped

• 2 tbsp fresh oregano, finely chopped (or 1 tsp dried)

• 4 garlic cloves, minced

• ½ cup olive oil

• 2 tbsp red wine vinegar (or lemon juice)

• ½ tsp crushed red pepper flakes (adjust to taste)

• Salt and pepper, to taste

Instructions:

1. Prepare the Chimichurri:

   • In a bowl, combine parsley, oregano, and garlic.

   • Stir in olive oil, vinegar, red pepper flakes, salt, and black pepper.

   • Let it sit for at least 20 minutes so the flavors meld (can be made a day ahead).

2. Season the Fish:

   • Pat the sea bass dry. Rub with olive oil, salt, pepper, and paprika.

3. Grill the Sea Bass:

   • Preheat grill to medium-high heat.

   • Place fillets skin-side down first. Grill for 4–5 minutes per side, depending on thickness, until the flesh flakes easily with a fork.

4. Serve:

   • Transfer fish to a platter and spoon chimichurri generously over the top.

   • Serve with lemon wedges and extra chimichurri on the side.