5 tb Extra-virgin olive oil
1 sm Onion; minced
1 Egg
3 tb Chopped fresh parsley
1 tb Anchovy paste
1/2 ts Minced fresh rosemary
1/2 ts Minced fresh thyme
1 1/2 c Coarse fresh white
-breadcrumbs
1 Whole fish; (such as sea
-bass),
; cleaned (3 1/2-to
; 4-pound)
Heat 3 tablespoons oil in medium skillet over medium heat. Add onions
and saute until soft, about 10 minutes. Transfer to large bowl and
cool. Add egg, 2 tablespoons parsley, anchovy paste, rosemary and
thyme. Mix in 3/4 cup breadcrumbs. Season stuffing with pepper
Make two 1/2-inch-deep diagonal cuts on each side of fish, spacing
cuts about 3 inches apart. Season fish cavity with salt and pepper.
Spoon stuffing into cavity (do not pack tightly). Skewer opening
closed.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add
remaining 3/4 cup breadcrumbs; saute until golden, about 6 minutes.
Mix in 1 tablespoon parsley. Season topping with salt and pepper.
Prepare barbecue (medium heat). Brush grill with oil. Brush fish all
over with 1 tablespoon oil. Season with salt. Place fish on grill and
cook until fish is opaque in thickest part, turning once, about 25
minutes. Using metal spatula, transfer fish to platter. Remove
skewers. Sprinkle fish with breadcrumb topping.
Serves 6.
Yields
1 servings