Herb and Vegetable Stuffed Striped Bass

Julienne leeks, courgette, celery and red pepper (cut into thin strips). Toss together with wine and olive oil and season lightly.

Preheat grill to medium-high and place on a fish rack to heat (or make sure grill is very clean). Rinse striped bass and fill cavity with julienne vegetables.

Place a few lemon slices inside each and 2 sprigs of thyme and 2 basil leaves.

Tie each fish at the center (or in 2 places if needed) to keep vegetables in. Brush outside of fish with any remaining oil/wine from the bowl and season lightly.

Place fish on heated grill rack and grill without moving for about 8 minutes. Turn fish over and cook, without moving for another 8 minutes, or until fish has cooked through.

Remove twine and serve.