{"product_id":"crispy-skin-sea-bass-with-salsa-verde","title":"Crispy-Skin Sea Bass with Salsa Verde","description":"\u003cp\u003eWhole 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eSea Bass\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 whole sea bass (approximately 400g each), gutted and scaled\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003e1 lemon, sliced\u003c\/li\u003e\n  \u003cli\u003eA few sprigs of fresh thyme\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSalsa Verde\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eLarge bunch of fresh flat-leaf parsley, finely chopped\u003c\/li\u003e\n  \u003cli\u003eSmall bunch of fresh basil, finely chopped\u003c\/li\u003e\n  \u003cli\u003eSmall bunch of fresh mint, finely chopped\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons capers, drained and chopped\u003c\/li\u003e\n  \u003cli\u003e2 anchovy fillets, finely chopped\u003c\/li\u003e\n  \u003cli\u003e1 clove garlic, minced\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons red wine vinegar\u003c\/li\u003e\n  \u003cli\u003e120ml extra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMake 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.\u003c\/li\u003e\n  \u003cli\u003ePreheat your grill to high heat. Clean and oil the grates thoroughly - this is essential to prevent the fish skin from sticking.\u003c\/li\u003e\n  \u003cli\u003eScore 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.\u003c\/li\u003e\n  \u003cli\u003ePlace 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.\u003c\/li\u003e\n  \u003cli\u003eServe the whole fish on a warm platter, spooning the salsa verde generously over the top. Let everyone help themselves.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545891447168,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/crispy-skin-sea-bass-with-salsa-verde-3927669.jpg?v=1775134299","url":"https:\/\/kitcheninthegarden.co.uk\/products\/crispy-skin-sea-bass-with-salsa-verde","provider":"Kitchen In The Garden","version":"1.0","type":"link"}