Active Time

　　15 min

　　Total Time

　　25 min

　　Tomato gratin or potato, red pepper, and fennel salad would make a terrific accompaniment to the fish.

　　

Ingredients

Makes 2 servings

　　1 cup fresh basil

　　1/4 cup fresh flat-leaf parsley

　　1 large garlic clove

　　4 tablespoons extra-virgin olive oil

　　1 tablespoon water

　　1 tablespoon fresh lemon juice

　　4 (6- to 8-oz) sea trout, bluefish, or mackerel fillets, with skin

　　Accompaniment: lemon wedges

　　

Step 1

Preheat broiler.

　　

Step 2

Finely chop basil, parsley, and garlic together in a blender. Add 3 tablespoons oil and purée, then blend in water, lemon juice, and salt and pepper to taste. If desired, thin with more water.

　　

Step 3

Arrange fillets, skin sides down, in an oiled shallow (1-inch-deep) baking pan. Brush fish with remaining tablespoon oil and season with salt and pepper.

　　

Step 4

Broil 5 to 6 inches from heat until just cooked through, about 7 minutes.

　　

Step 5

Serve fish with sauce.