Grilled Sea Bass with Parsley-Anchovy Sauce

• 9 oil-packed anchovy fillets, drained
• 3 garlic cloves
• 1 large serrano chile, seeded
• 1/4 cup fresh lemon juice, plus lemon wedges for serving
• 1 1/2 cups flat-leaf parsley leaves
• 6 tablespoons extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• Three 2-pound sea bass, pan-dressed
• 18 small thyme sprigs

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)