Brasileiro Fish Grill

Ingredients

• 2whole fish
• 2 tbspolive oil
• lemon — sliced
• herbs — chopped
• to tastefine sea salt and black pepper

Method

1. Start by cleaning the 2 whole fish thoroughly under cold running water to remove any scales or debris. Pat them dry with paper towels to ensure the skin crisps up during grilling. Make three diagonal slashes on each side of the fish to help the flavors penetrate and to ensure even cooking.
2. In a large skillet or grill pan, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add a handful of fresh herbs, such as parsley or cilantro, to infuse the oil with their aroma. Allow the herbs to sizzle for about 30 seconds, releasing their fragrance into the oil.
3. Carefully place the fish into the pan, ensuring they lie flat and have enough space between them. Cook the fish for about 4-5 minutes on the first side, until the skin is golden brown and the flesh is starting to turn opaque around the edges.
4. Gently flip the fish using a spatula, being careful not to break the skin. Continue cooking on the other side for another 4-5 minutes. The fish is done when the flesh is opaque all the way through and flakes easily when tested with a fork.
5. Squeeze fresh lemon juice over the fish while still in the pan to add brightness and balance the flavors. Taste a small piece of the fish and add fine sea salt and black pepper to taste, enhancing the natural flavors without overpowering them.
6. Transfer the fish to a serving platter, garnishing with additional fresh herbs if desired. Serve immediately, encouraging guests to share and enjoy the dish while it is still warm and aromatic.