Introduction
Somewhere on a Greek island there's a little taverna with plastic chairs, blue shutters, a view of the sea, and a bloke called Nikos who has been cooking fish exactly the same way for forty years because nobody's found a better method. Fresh sea bass. Olive oil. Lemon. Garlic. Oregano. That's pretty much the entire plan. And when the ingredients are good enough, that's all you need. This recipe delivers crisp golden skin, flaky fish, Mediterranean herbs, and the sort of flavour that makes you wonder why people keep trying to improve on simplicity.
You’ll Need
2 large sea bass fillets
2 tbsp extra virgin olive oil
2 cloves garlic, finely sliced
1 tsp dried oregano
½ tsp dried thyme
Zest of 1 lemon
Juice of ½ lemon
1 tsp sea salt
½ tsp black pepper
Small handful fresh parsley, chopped
Optional but Dangerous
Greek salad
Warm flatbreads
Tzatziki
Kalamata olives
Method
Preheat your air fryer to 190°C.
Pat the sea bass fillets completely dry with kitchen paper.
In a small bowl combine the olive oil, garlic, oregano, thyme, lemon zest, salt, and black pepper.
Brush the mixture generously over both fillets.
Place the sea bass into the air fryer basket skin-side down.
Air fry at 190°C for 8–10 minutes until the fish flakes easily and the edges begin turning lightly golden.
During the final minute, drizzle over the lemon juice.
Remove carefully and allow the fish to rest for 1 minute.
Finish with fresh parsley and a little extra lemon zest.
Serve immediately with Greek salad, flatbreads, olives, or tzatziki if using.