Crispy-Skin Sea Bass with Salsa Verde

Directions:

1. Rinse fish inside and out and pat dry with paper towels. 
2. Season the cavity with salt and pepper and place 2 sprigs parsley, a sprig of thyme, and 2 slices of lemon in each. 
3. Secure the stuffing by tying a couple pieces of kitchen string around each fish or secure the cavity closed with toothpicks. 
4. Set aside in the refrigerator until ready to grill.

1. Add all ingredients, except the oil, to the bowl of a food processor and pulse until all the ingredients are finally chopped. 
2. With the motor running, slowly pour in the olive oil. 
3. Transfer to a bowl and store in the refrigerator until ready to serve.

1. Preheat grill on high.
2. Make sure the cooking grates are clean and brush with olive oil.
3. Remove the fish from the refrigerator and rub each with a little olive oil. 
4. Sprinkle both sides of the fish with salt to aid in crisping the skin.
5. Place fish on the preheated grill and cook for 6 to 7 minutes per side. 
6. Remove the fish from the grill and cut away string or pull out toothpicks.
7. Serve immediately with salsa verde and lemon wedges for squeezing.