Preparation time is 15 minutes, cooking time 30 minutes
Yield: 4
Ingredients
- 5 tablespoon extra virgin olive oil – (75ml)
- 1 small onion, minced
- 1 egg
- 1 tablespoon anchovy paste – (15ml)
- 3 tablespoons chopped fresh parsley – (45ml)
- ½ teaspoon minced fresh rosemary – (2.5ml)
- ½ teaspoon minced fresh thyme – (2.5ml)
- ½ teaspoon minced fresh cilantro – (2.5ml)
- 1 ½ cups coarse fresh white breadcrumbs – (375ml)
- One 4 pound whole Sea Bass, cleaned – (1800grams)
- 4 wooden skewers soaked in water for 20-30 minutes
Directions
- Preheat grill to medium heat
- Heat 3 tablespoons of oil in a skillet and sauté onions until they are soft. Transfer to a large bowl and let cool. Once they have cooled to room temperature, add the egg, anchovy paste, 2 tablespoons parsley, cilantro, rosemary and thyme. Mix in ¾ of a cup of breadcrumbs and season with salt and pepper.
- Slice two ½ inch-deep diagonal cuts on each side of the Sea Bass, spacing the cuts about 3 inches apart. Season the fish cavity with salt and pepper and spoon in stuffing being careful not to overstuff the fish. Using a soaked wooden skewer close the opening shut
- Rub fish with oil and season with salt. Place fish on grill and cook for approximately 25 minutes, turning only once. While fish is grilling, add remainder of breadcrumbs to a skillet in with the remainder of oil and sauté over medium heat until they are golden brown. Add the remainder of parsley.
- Once fish is cooked, transfer to a platter; remove skewers and sprinkle with breadcrumb topping. Serve and enjoy!