Crispy-Skin Sea Bass with Salsa Verde

Whole sea bass grilled until the skin is blistered and crisp, served with a vibrant salsa verde that cuts through the richness of the fish. This is elegant outdoor cooking at its simplest - a few good ingredients, a hot grill, and about 15 minutes of your time.

Ingredients

Sea Bass

• 2 whole sea bass (approximately 400g each), gutted and scaled
• Olive oil
• Flaky sea salt and freshly ground black pepper
• 1 lemon, sliced
• A few sprigs of fresh thyme

Salsa Verde

• Large bunch of fresh flat-leaf parsley, finely chopped
• Small bunch of fresh basil, finely chopped
• Small bunch of fresh mint, finely chopped
• 2 tablespoons capers, drained and chopped
• 2 anchovy fillets, finely chopped
• 1 clove garlic, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 120ml extra virgin olive oil
• Flaky sea salt and freshly ground black pepper

Method

1. Make the salsa verde: combine the chopped parsley, basil, mint, capers, anchovies, garlic, and mustard in a bowl. Stir in the red wine vinegar and olive oil. Season with salt and pepper. Set aside - salsa verde improves with 30 minutes of sitting.
2. Preheat your grill to high heat. Clean and oil the grates thoroughly - this is essential to prevent the fish skin from sticking.
3. Score the fish with 3-4 diagonal cuts on each side, about 1cm deep. Rub all over with olive oil, and season generously inside and out with salt and pepper. Tuck lemon slices and thyme sprigs inside the cavity.
4. Place the fish on the grill over direct high heat. Cook for 5-6 minutes per side without moving - resist the urge to fiddle. The fish is done when the flesh is opaque and flakes easily when pressed gently with a fork.
5. Serve the whole fish on a warm platter, spooning the salsa verde generously over the top. Let everyone help themselves.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.