- 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
- Preheat broiler.
- 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.
- 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.
- Broil 5 to 6 inches from heat until just cooked through, about 7 minutes.
- Serve fish with sauce.