Crispy-Skin Sea Bass with Salsa Verde Recipe
We've added a Mexican twist to this savory seafood recipe. We're grilling up Crispy-Skin Sea Bass with Salsa Verde.
- Servings: 4
Source: BlueRhino
Ingredients
- For the Fish
- Branzino, heads and tails removed
- sprigs Parsley
- sprigs Thyme
- + Lemon Slices, plus wedges for serving
- Sea Salt, to taste
- Ground Pepper, to taste
- Olive Oil
- For the Salsa Verde
- Parsley Leaves, packed
- Capers, rinsed
- Anchovy Fillets
- Red Wine Vinegar
- Dijon Mustard
- Minced Garlic
- Kosher Salt
- A few Grinds of Black Pepper
- Extra Virgin Olive Oil
- Additional Items
- Kitchen twine
- Toothpicks
- Large Bowl
- Food Processor