One whole 3-pound rockfish, cleaned and scaled

¼ cup finely chopped parsley

2 tablespoons salted capers, rinsed and finely chopped

2 garlic cloves, minced

½ teaspoon crushed red pepper

1 tablespoon olive oil, plus more for rubbing

Sea salt

With exception of the rockfish, chop all of the ingredients except the oil together with a large pinch of salt.

Transfer the seasonings to a small bowl and stir in the oil to make a paste.

Make 5 parallel 3-inch-long slashes on each side of the rockfish, slicing almost through to the bone.

Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with olive oil.

Light a grill and oil a grill basket that's large enough to hold the fish. Set the fish in the basket and grill over moderate heat, turning once, until the flesh just flakes with a fork, about 20 minutes. Carefully remove the fish from the basket and transfer to a platter. Using 2 forks, lift the fillets off the bones and serve.