Ingredients
0.25 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
0.125 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)
Instructions
Make marinade: Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl.
Marinate fish: Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
Grill fish: Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp.
Turn and finish cooking: Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes.
Garnish and serve: Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.