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.
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Ingredients
- 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
- 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
- Kitchen twine
- Toothpicks
- Large Bowl
- Food Processor
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