Heat the barbecue to high, then remove the sea bass fillets from the fridge. Pat the fillets dry with kitchen roll and score the skin:  using a sharp knife, score the fish skin on each fillet by making 5 or 6 cuts to the point where you can just see the flesh.

Brush both sides of the fish with olive oil and season with salt and freshly ground black pepper.

In a small bowl, mix the 2 tbsp of Greek extra virgin olive oil with the lemon juice and oregano leaves or dried oregano. Set aside.

Place the seasoned fillets into a fish grilling basket and cook in the hot barbecue for 3 minutes skin side down. Turn the basket over and cook for another 2 minutes.

Use a meat thermometer to check the fish has reached 58C. Let the fish rest for a few minutes then remove the fillets from the basket and serve.