Ingredients for Grilled Salt-and-Pepper Black Bass with Curry Verde

• 240ml grapeseed or other neutral oil, divided, plus more for grill

• 1 tablespoon vadouvan or other curry powder

• 1 green chilli (such as serrano or jalapeño), finely chopped

• 1 (1") piece ginger, peeled, finely grated

• 1 garlic clove, finely grated

• 1 1/2 cups finely chopped coriander, plus 1 cup leaves with tender stems

• 3 tablespoons fresh lime juice, divided

• Koshersalt

• 2 (1 1/2–2-lb.) head-on black sea bass or other whole fish, cleaned

• 8 spring onions, 4 whole, 4 very thinly sliced on a diagonal

• Nymalen svartpeppar

• Lemon wedges (for serving)

• Flaky sea salt

Prepare a grill for medium heat. Heat 120ml oil in a small skillet over medium. Once oil is shimmering, stir in vadouvan and remove skillet from heat (it should foam a little). Let cool in pan.

Combine curry oil, chilli, ginger, garlic, chopped coriander, and 2 tablespoons lime juice in a small bowl. Season curry verde with kosher salt and set aside.

Place fish on a cutting board and pat dry thoroughly with paper towels (inside and out). Using a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones (this will help the fish cook evenly). Place fish and 4 whole spring onions on a rimmed baking sheet; season fish generously inside and out with kosher salt and pepper. Drizzle fish and spring onions with remaining 120ml oil (this may seem like a lot, but it’s the best way to prevent the fish from sticking to the grate).

Clean and oil grate, then immediately place fish and whole spring onions on grill. Grill, turning spring onions occasionally, until lightly charred all over, about 4 minutes. Transfer to a cutting board. Continue to grill fish, undisturbed, 8–10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If fish is not ready, let it grill another minute or so, then try again. Once it releases easily, gently slide 2 large metal spatulas underneath and turn onto second side. Grill until the other side is lightly charred and skin is puffed, 8–10 minutes, depending on size of fish.

Finely chop grilled spring onions and add to reserved curry verde.

Toss sliced spring onions, coriander leaves, and remaining 1 tablespoon lime juice with a pinch of kosher salt in a medium bowl.

Spoon curry verde on a platter and set fish on top. Scatter spring onion mixture over and sprinkle with sea salt.

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