2 12 ounces wh perch, -- gutted and scaled
(12 to 15) Kosher salt Olive oil for grilling, plus 1 tablespoon 10 sprigs fresh sage
3 Italian toma
6 slices zucchini, oiled
1 tablespoon olive oil
Preheat grill. Using a sharp knife, make 3-4 slits into the flesh of each perch on both sides. Oil and season. Stuff 5 sprigs of sage into the cavity of each perch. Place the perch on the grill and cook for 4 minutes, flip and place the tomatoes and zucchini on the grill. Cook for 4 minutes, flipping the tomatoes and zucchini as needed. Transfer to serving plates and drizzle with olive oil.
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