Grilled sea bass with an avocado sauce

By Yannis Bourodimos

Serves 4


1 or 2 Fish From Greece Sea Basses, roughly 1.5 kilo
Olive oil
Lemon slices

For the sauce

1 diced avocado
2 seedless chili peppers
1 clove of garlic, chopped
1 pickled lemon, well washed and chopped
100gr of seedless olives, washed and sliced
Chopped parsley
Olive oil
Balsamic vinegar
Lemon juice
Salt and pepper


We preheat the oven at 190 degrees Celsius (fan mode).

We make cuts into the fish and oil it up. We marinate it with salt and pepper, and fill the cuts with a few lemon slices. We put it in the oven and bake until we can easily remove the bones off the fish (we may check that with the use of a paring knife).

In the meantime, we mix all the ingredients for the sauce in a bowl. We add salt, pepper and olive oil if necessary.

We serve the fish, and pair it with our choice of white wine.