Grilled whole Mediterranean fish with sherry tarragon vinaigrette

Ingredients:

Fish

• 2 whole fish, such as sea bream or bass, scaled and gutted
• Olive oil
• 1 large orange, thinly sliced
• 1 bunch of tarragon
• 1 bunch of parsley
• Sherry vinaigrette with tarragon, recipe below

Sherry vinaigrette with tarragon

• 1/4 cup aged sherry vinegar
• 1 small shallot, chopped
• 2 teaspoons Dijon mustard
• 3 tbsp. l. chopped tarragon

Preparation:

1. Preheat the grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper. Stuff the cavities of both fish with orange slices, tarragon, and parsley and place on the grill. Grill the fish for 6-7 minutes on each side. Then remove from the grill, transfer to a platter, and immediately drizzle with the sherry-tarragon vinaigrette.

2. Sherry vinaigrette with tarragon:

   Combine the vinegar, shallot, mustard, tarragon, salt, and black pepper in a blender and blend until smooth. With the blender running, slowly add the olive oil until the dressing emulsifies. Season with salt to taste.