Grilled Fish with Potatoes and Lemon

Ingredients

• 2 whole whole fish (such as sea bass or trout), cleaned
• 1 pound small potatoes
• 2 whole lemon
• ¼ cup chopped fresh parsley
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Place the 1 lb small potatoes in a pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes, then drain and keep warm.

2. 2

   Pat the 2 whole fish dry with paper towels. Score each fish 2-3 times on both sides, then rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, inside and out.

3. 3

   Heat a grill or grill pan over medium-high heat. Cook the fish for 4-5 minutes per side, until the skin is crisp and the flesh flakes easily with a fork.

4. 4

   While the fish cooks, whisk together the remaining 2 tbsp olive oil, the juice of 1 lemon, 1/2 tsp salt, 1/4 tsp black pepper, and the 1/4 cup chopped parsley to make a sauce.

5. 5

   Slice the remaining lemon into wedges. Serve the fish with the boiled potatoes, drizzle with the lemon-parsley sauce, and garnish with lemon wedges.

6. 6

   Optional: add a pinch of smoked paprika or minced garlic to the sauce for extra flavor.

Tools you’ll need

• Grill or grill pan
• Large pot
• Small bowl
• Knife
• Cutting board

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