Grilled Sea Bass with Parsley-Anchovy Sauce

1. 1

   In a food processor, combine the anchovies, garlic, serrano and lemon juice and process until finely chopped.

2. 2

   Add the parsley and pulse until finely chopped.

3. 3

   Add the 6 tablespoons of olive oil, season the sauce with salt and pepper and pulse just to combine.

4. 4

   Transfer to a bowl.

5. 5

   Light a grill.

6. 6

   Make 3 slashes in both sides of each fish at 2-inch intervals; be sure to slice to the bone.

7. 7

   Tuck a thyme sprig into each slash.

8. 8

   Season the fish with salt and pepper; brush with oil.

9. 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. 10

    Alternatively, preheat the broiler and position a rack 10 inches from the heat.

11. 11

    Place the fish on a sturdy baking sheet, brush generously with oil and broil, turning once, about 20 minutes.

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.