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.

For the Salsa Verde:

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.

Grill:

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.