I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
Chop the parsley, basil and chives and place them into a bowl.
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Zest and juice the lemon and add it to the finely chopped herbs in the bowl.
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Finely chopped the garlic, capers and anchovies and add them to the rest of the ingredients.
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Next, drizzle in the olive oil while whisking and then stir in the breadcrumbs. Set it aside to let the flavors meld.
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Place the fish onto a sheet pan and zest a lemon into the corner of the pan.
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Next, add the kosher salt and black pepper to the zest and mix it around with your fingers to combine.
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Season the cavity of the fish with the lemon-salt-pepper mixture.
To the cavity, add lemon slices to season the fish as it cooks, and then season the outsides of the fish with olive oil and more of the lemon-salt-pepper seasoning.
Grill the fish and lemon wedges over medium-high heat for five minutes. Flip once and grill for another five minutes.
Using your hand, gently open the fish from the center to lay it flat.
When the fish is flat, you can gently and easily remove the spine.
Squeeze grilled lemons on top and drizzle with salsa verde. ENJOY!