Grilled Sea Bass with Cedrón Butter and Lemon
A whole sea bass grilled until crisp-skinned and basted with a fragrant lemon verbena and garlic butter—the cleanest, brightest weeknight dinner.
Cedrón butter is one of those preparations that takes five minutes to make and transforms whatever it touches. Finely chopped fresh lemon verbena leaves are folded into soft butter with garlic, lemon zest, and a pinch of salt—use it on fish, vegetables, or warm bread.
A whole sea bass (or branzino, or a small dorado) is the ideal vehicle. The skin crisps on the grill, the flesh stays moist and flaky, and the cedrón butter melts into every crevice as you serve. The aromatic oil of the herb hits you before the first bite even reaches your mouth.
If you can't find fresh cedrón leaves, dried work in a pinch—use half the quantity and crush them between your fingers to release the oils. A handful of fresh basil or mint added to the butter also fills out the herbal layer.
Serve with simple sides: roasted baby potatoes, a green salad with lemon dressing, and an extra wedge of lemon at the table. Finish the meal with a hot cup of cedrón tea and you've closed the loop in the most fragrant way possible.
Ingredients
- 1 whole sea bass (about 600–800g), cleaned and scaled
- 2 tbsp olive oil
- Salt and black pepper
- 1 lemon, half sliced into rounds, half cut into wedges
- 1/2 cup unsalted butter, softened
- 3 tbsp fresh cedrón (lemon verbena) leaves, finely chopped (or 1 1/2 tbsp dried, crumbled)
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1/2 tsp flaky sea salt
- Fresh parsley, for garnish
How to make it
- 1Make the cedrón butter: in a bowl, mash softened butter with chopped cedrón leaves, garlic, lemon zest, and flaky salt until well combined. Set aside (or refrigerate up to 2 days).
- 2Pat the sea bass dry inside and out. Score the skin diagonally on both sides three times. Rub all over with olive oil, salt, and pepper. Tuck lemon slices into the cavity.
- 3Preheat a grill or grill pan to medium-high. Brush the grates lightly with oil so the fish doesn't stick.
- 4Grill the fish 6–8 minutes per side (depending on size) until the skin is crisp and golden and the flesh flakes easily near the spine.
- 5Transfer the fish to a warm platter. Immediately spoon dollops of cedrón butter over the hot skin so it melts and runs into the scored cuts.
- 6Garnish with parsley and serve with lemon wedges and any extra cedrón butter on the side.
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