Lagasse, Emeril - Emeril at the Grill [Cookbook] by Lagasse Emeril

Author:Lagasse, Emeril [Lagasse, Emeril]
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2009-01-15T05:00:00+00:00

About 4 servings

WHOLE BRONZINI, MEDITERRANEAN-STYLE

Also known as Mediterranean sea bass, this fish has become quite popular in the past few years. The simple flavors here combine to really surprise you.

4 whole bronzini or other small Mediterranean fish (about 1 pound each), gutted and scaled with heads left on, rinsed and patted dry

24 fresh thyme sprigs

2 teaspoons coarse sea salt, plus more to taste

1 teaspoon freshly ground black pepper

¾ cup olive oil

2 lemons, cut into 1/3-inch-thick rounds

¼ cup freshly squeezed lemon juice

¼ cup extra-virgin olive oil

1 tablespoon chopped fresh thyme leaves

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