Indian 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 fish thoroughly under cold running water to remove any scales or impurities. Pat the fish dry with paper towels both inside and out. This ensures the fish will not steam but rather grill properly, achieving a nice char on the outside.
2. Place the cleaned fish on a large plate or tray. Drizzle 2 tablespoons of olive oil over the fish, ensuring even coverage. Rub the oil into the fish, including the cavity, to help the herbs and seasoning adhere and to promote even cooking.
3. Season the fish generously with fine sea salt and black pepper, both inside and out. Squeeze the juice of half a lemon over the fish, and then stuff the cavity with fresh herbs of your choice, such as cilantro or mint. This will infuse the fish with aromatic flavors as it grills.
4. Heat a large grill pan or outdoor grill over medium-high heat. Once hot, place the fish on the grill. You should hear a sizzle as the fish hits the grill, indicating the pan is hot enough to sear the fish.
5. Grill the fish for about 4-5 minutes on each side. The fish is done when the flesh turns opaque and flakes easily with a fork. The skin should be crisp and slightly charred.
6. Remove the fish from the grill and transfer it to a serving platter. Taste a small piece to check for seasoning, adding more salt if necessary. Serve immediately with additional lemon wedges on the side for squeezing over the fish, allowing diners to adjust the acidity to their taste.