4 branzino (about 1-pound each), heads and tails removed
Sea salt and ground pepper
8 springs parsley
4 sprigs thyme
8 lemon slices, plus wedges for serving
Olive oil
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For the salsa verde:
½ cup parsley leaves, packed
2 tablespoon capers, rinsed
2 anchovy fillets (optional)
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon kosher salt
A few grinds of black pepper
⅓ cup extra virgin olive oil
:
Extras: Kitchen twine or toothpicks
Instructions
Rinse fish inside and out and pat dry with paper towels. Season the cavity with salt and pepper and place 2 sprigs parsley, a sprig of thyme, and 2 slices of lemon in each. Secure the stuffing by tying a couple pieces of kitchen string around each fish or secure the cavity closed with toothpicks. Set aside in the refrigerator until ready to grill.
For the salsa verde: add all ingredients, except the oil, to the bowl of a food processor and pulse until all the ingredients are finally chopped. With the motor running, slowly pour in the olive oil. Transfer to a bowl and store in the refrigerator until ready to serve.
Set up grill for direct heat cooking over high heat. Brush and oil the grates very well to prevent the fish from sticking to the grates. Remove the fish from the refrigerator and rub each with a little olive oil. Sprinkle the both sides of the fish with salt to aid in crisping the skin.
Place fish on the preheated grill and cook for 6 to 7 minutes per side. Remove the fish from the grill and cut away string or pull out toothpicks.
Serve immediately with salsa verde and lemon wedges for squeezing..
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/crispy-skin-sea-bass-with-salsa-verde/