Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6

How to Make It

Step 1    

In a food processor, combine the anchovies, garlic, serrano and lemon juice and process until finely chopped. Add the parsley and pulse until finely chopped. Add the 6 tablespoons of olive oil, season the sauce with salt and pepper and pulse just to combine. Transfer to a bowl.

Step 2    

Light a grill. Make 3 slashes in both sides of each fish at 2-inch intervals; be sure to slice to the bone. Tuck a thyme sprig into each slash. Season the fish with salt and pepper; brush with oil. Brush the grate with oil and grill the fish over high heat, turning once, until it flakes easily with a fork, about 15 minutes. Alternatively, preheat the broiler and position a rack 10 inches from the heat. Place the fish on a sturdy baking sheet, brush generously with oil and broil, turning once, about 20 minutes.

Step 3    

Transfer the fish to a large platter and serve with the sauce and lemon wedges.

Make Ahead

The sauce can be refrigerated overnight.

Notes

One Serving 324 Calories, 18 gm Total Fat, 3 gm Saturated Fat, 2 gm Carbohydrates, 0.5 gm Fiber.

Suggested Pairing

A current trend in California wine is low- or no-oak Chardonnay, a retreat from buttery styles and perfect for this delicate, flavorful sea bass.

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