Crispy-Skin Sea Bass with Salsa Verde Recipe | Blue Rhino

Ingredients

• For the Fish:
• 4 (1 lb ea) Branzino, heads and tails removed
• 8 sprigs Parsley
• 4 sprigs Thyme
• 8+ Lemon Slices, plus wedges for serving
• Sea Salt, to taste
• Ground Pepper, to taste
• Olive Oil
• For the Salsa Verde:
• 1/2 cup Parsley Leaves, packed
• 2 tbsp Capers, rinsed
• 2 Anchovy Fillets (optional)
• 1 tbsp Red Wine Vinegar
• 1 tsp Dijon Mustard
• 1/2 tsp Minced Garlic
• 1/2 tsp Kosher Salt
• A few Grinds of Black Pepper
• 1/3 cup Extra Virgin Olive Oil
• Additional Items:
• Kitchen twine
• Toothpicks
• Large Bowl
• Food Processor