Amount
Ingredient
Preparation



2
each
perch

12-15 oz each, gutted, scaled



1
x
salt

kosher



1
x
oil

olive, for grilling



10
each
sage

sprigs, fresh



3
each
tomatoes

italian



6
each
zucchini

slices, oiled



1
tablespoon
oil

olive

 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.