Prepare the Ladolemono Sauce: In a small bowl or a jam jar with a lid, combine the 120ml extra virgin olive oil, 60ml fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk vigorously or shake the jar until the sauce emulsifies and becomes slightly creamy and thickened. Set aside.

Prepare the Fish: Pat the sea bass completely dry with paper towels, both inside and out. This is a critical step for achieving crispy skin. Make 2-3 shallow diagonal slashes on both sides of each fish. This helps the fish cook evenly and allows the flavours to penetrate.

Season the Fish: Drizzle about 1 tablespoon of the Ladolemono sauce over each fish, ensuring some gets into the slashes and the cavity. Rub it all over. Then, brush the outside of the fish with a little extra plain olive oil and season generously with salt and pepper.

Preheat the Grill: Preheat your outdoor grill or indoor grill pan to a medium-high heat, around 200°C (400°F). Clean the grates thoroughly with a wire brush and then oil them lightly using a paper towel dipped in oil held by tongs. This prevents the fish from sticking.

Grill the First Side: Carefully place the sea bass on the hot grill. Let it cook undisturbed for 5-7 minutes on the first side. The exact time will depend on the thickness of your fish. You’ll know it’s ready to flip when the skin is opaque and has clear grill marks. I find that trying to move it too early is the main reason it sticks.

Flip and Finish Cooking: Using a wide fish slice or two spatulas, carefully flip the fish over. Grill for another 5-7 minutes on the second side, or until the fish is cooked through. The flesh should be opaque and flake easily when tested with a fork at the thickest part.

Rest and Serve: Transfer the grilled fish to a platter. Let it rest for a couple of minutes. Give the remaining Ladolemono sauce a good whisk and pour it generously over the hot fish. Garnish with fresh parsley if using, and serve immediately with extra lemon wedges on the side.