4 (6- to 8-oz) sea trout, bluefish, or mackerel fillets, with skin
Finely chop basil, parsley, and garlic together in a blender. Add 3 tablespoons oil to purée, then blend in water, lemon juice, and salt and pepper to taste. If desired, thin with more water.
Arrange fillets, skin side down, in an oiled, 1-inch-deep baking pan. Brush fish with remaining tablespoon oil and season with salt and pepper.
Broil 5 to 6 inches from heat until just cooked through, about 7 minutes.
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