Indonesian Fish Grill 2

Ingredients

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

Method

1. Rinse the 2 whole fish under cold running water to remove any scales or impurities. Pat them dry thoroughly with paper towels, ensuring no moisture remains on the skin. This helps the skin to crisp up during grilling.
2. In a small bowl, combine 2 tablespoons of olive oil with the juice of one lemon. Add a handful of chopped herbs, such as cilantro or parsley, and mix well. Season the mixture with fine sea salt and black pepper to taste, creating a fragrant marinade.
3. Using a sharp knife, make three diagonal slashes on each side of the fish. This allows the marinade to penetrate the flesh, enhancing the flavor. Rub the marinade generously over the fish, ensuring it gets into the slashes and cavity.
4. Preheat a grill pan over medium-high heat. Once hot, lightly oil the grates with a bit of olive oil to prevent sticking. Place the fish on the grill, skin-side down, and cook.
5. Grill the fish until the skin is crisp and the flesh is just opaque, about 4-5 minutes per side. You can tell the fish is done when the flesh flakes easily with a fork and has a pearly white appearance.
6. Taste a small piece of the fish to check for seasoning. Adjust with additional salt if necessary. Serve the grilled fish immediately, garnished with extra herbs and lemon wedges for squeezing over the top.