- 2 (12 to 15 ounce) whole perch, gutted and scaled
- Kosher salt
- Olive oil, for grilling, plus 1 tablespoon
- 10 sprigs fresh sage
- 3 Italian tomatoes, split lengthwise, oiled, and seasoned with salt and pepper
- 6 slices of zucchini, oiled and seasoned with salt and pepper
- 1 tablespoon olive oil
Preheat grill. Using a sharp knife, make 3 to 4 slits into the flesh of each perch on both sides. Lightly oil the fish and season. Place 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.