Serves 4
4 medium perch, gutted, scaled, and scored
1 bunch sage, roughly chopped
2 cups coarse breadcrumbs (I suggest sourdough)
1 small handful whole sun-dried tomatoes
1 small handful toasted slivered almonds
Extra virgin olive oil
Kosher salt and freshly cracked pepper
Pat the fish dry inside and out. Season with salt and pepper. In a large bowl, mix together sage, breadcrumbs, sun-dried tomatoes, and almonds. Moisten breadcrumb mixture with extra virgin olive oil, and season to taste with salt and pepper. Stuff fish with mixture and place on a large piece of greased tinfoil. Drizzle a little more olive oil over the fish and seal tinfoil to create a pouch. Place on a medium heat grill and cook for 10 to 15 minutes, depending on fish size. To check doneness, see if the fish flakes easily off the bone. If your grill gets too hot, move the fish to the outer edges of the grill. Serve in tinfoil pouches, and let guests open them for the full aromatic effect.
