Grilled Whole Fish in Herbs

I am a big fish eater. I love fish in any way and form: cooked, smoked, canned, raw or cooked, Moroccan or Japanese. This recipe was a childhood staple recipe and is served in many Israeli or Arabic restaurants in Israel, along with fresh pita bread and an array of “Mazets”, middle eastern appetizers.

•  2 sea bass fish, 0.2-0.3 lb, each, cleaned and cut open

• 6 garlic cloves

• 1 cup mixed herbs (cilantro / dill / parsley / basil)

• ½ cup olive oil

• Salt and pepper

1. Place each fish on a piece of aluminum foil. Brush with some olive oil and sprinkle it with salt and pepper.

2. In a food processor, put the herbs and garlic. Start processing and then add the oil. Add salt and pepper.

3. Put about ⅓ cup of the herbs inside the fish and some on top.

4. Tighten the foil and grill on a very hot BBQ grill, 4 minutes on each side. Serve with Israeli salad, fries and tahini sauce.