How to Make It
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.
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.
Transfer the fish to a large platter and serve with the sauce and lemon wedges.
One Serving 324 Calories, 18 gm Total Fat, 3 gm Saturated Fat, 2 gm Carbohydrates, 0.5 gm Fiber.