Grilled Whole Sea Bass With Breadcrumbs and Anchovies

Ingredients

5 tablespoons extra virgin olive oil (75ml)
1 small onion, minced
1 tablespoon anchovy paste (15ml)
3 tablespoons chopped fresh parsley (45ml)
1/2 teaspoon minced fresh rosemary (2.5ml)
1/2 teaspoon minced fresh thyme (2.5ml)
1/2 teaspoon minced fresh cilantro (2.5ml)
1 1/2 cups coarse fresh white breadcrumbs (375ml)
1 pound whole Sea Bass, cleaned (1800grams)
4 4 wooden skewers soaked in water for 20 to 30 minutes

Directions

Preparation time is 15 minutes, cooking time 30 minutes.
Preheat grill to medium heat.
Heat 3 tablespoons of oil in a skillet and sauté onions until they are soft. Transfer to a large bowl and let cool. Once they have cooled to room temperature, add the egg, anchovy paste, 2 tablespoons parsley, cilantro, rosemary and thyme. Mix in 3/4 of a cup of breadcrumbs and season with salt and pepper.
Slice two 1/2 inch deep diagonal cuts on each side of the Sea Bass, spacing the cuts about 3 inches apart. Season the fish cavity with salt and pepper and spoon in stuffing being careful not to overstuff the fish. Using a soaked wooden skewer close the opening shut.
Rub fish with oil and season with salt. Place fish on grill and cook for approximately 25 minutes, turning only once.
While fish is grilling, add remainder of breadcrumbs to a skillet in with the remainder of oil and sauté over medium heat until they are golden brown. Add the remainder of parsley.
Once fish is cooked, transfer to a platter; remove skewers and sprinkle with breadcrumb topping. Serve and enjoy.