Grilled Sea Bass with Parsley-Anchovy Sauce

  1. In a food processor, combine the anchovies, garlic, serrano and lemon juice and process until finely chopped.
  2. Add the parsley and pulse until finely chopped.
  3. Add the 6 tablespoons of olive oil, season the sauce with salt and pepper and pulse just to combine.
  4. Transfer to a bowl.
  5. Light a grill.
  6. Make 3 slashes in both sides of each fish at 2-inch intervals; be sure to slice to the bone.
  7. Tuck a thyme sprig into each slash.
  8. Season the fish with salt and pepper; brush with oil.
  9. Brush the grate with oil and grill the fish over high heat, turning once, until it flakes easily with a fork, about 15 minutes.
  10. Alternatively, preheat the broiler and position a rack 10 inches from the heat.
  11. Place the fish on a sturdy baking sheet, brush generously with oil and broil, turning once, about 20 minutes.
  12. Transfer the fish to a large platter and serve with the sauce and lemon wedges.

anchovy, garlic, serrano chile, lemon juice, flatleaf, extravirgin olive oil, salt, three, thyme

Taken from www.foodandwine.com/recipes/grilled-sea-bass-with-parsley-anchovy-sauce (may not work)

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