Eastern European Fish Grill

Ingredients

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

Method

1. Begin by cleaning the fish thoroughly. Rinse each fish under cold running water, removing any scales or debris. Pat them dry with paper towels, ensuring the skin is dry to achieve a crisp exterior when grilling.
2. Prepare the grill by preheating it to medium-high heat. While the grill is heating, rub each fish with 2 tablespoons of olive oil, ensuring an even coat over the entire surface. This will help prevent sticking and add flavor.
3. Slice a lemon into thin rounds and gather your choice of fresh herbs, such as dill or parsley. Stuff the cavity of each fish with a few lemon slices and a generous handful of herbs. This will infuse the fish with a bright, aromatic flavor as it cooks.
4. Season the outside of the fish generously with fine sea salt and freshly ground black pepper. The salt will help draw out moisture and enhance the natural flavors of the fish.
5. Place the fish on the preheated grill. Cook for about 4-5 minutes on each side, or until the flesh is just opaque and flakes easily with a fork. The skin should be crisp and slightly charred, indicating it's ready to be flipped.
6. Once cooked, remove the fish from the grill and let it rest for a minute. This allows the juices to redistribute, ensuring a moist and flavorful dish.
7. Taste a small piece of the fish to check for seasoning. Adjust with additional salt if necessary, then serve immediately, garnished with extra lemon slices for squeezing over the top.