Middle Eastern Fish Grill 2

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 under cold running water to remove any scales or impurities. Pat them dry with paper towels to ensure the skin crisps up nicely when cooked. This step is crucial for achieving a desirable texture on the grill.
2. In a large, heavy-bottomed skillet or grill pan, heat 2 tablespoons of olive oil over medium-high heat. As the oil warms, it should shimmer slightly, indicating it's ready for the fish. Add a handful of fresh herbs such as parsley or cilantro to infuse the oil with aromatic flavors.
3. Carefully place the whole fish into the pan, ensuring they lie flat and have enough space to cook evenly. Allow the fish to cook for about 4-5 minutes on each side. You'll know it's time to flip when the skin is golden brown and starts to pull away from the pan easily.
4. Once both sides are cooked, check the doneness by gently pressing the thickest part of the fish with a fork. The flesh should be opaque and flake easily, indicating it's perfectly cooked.
5. Squeeze fresh lemon juice over the fish to enhance its flavors, and season generously with fine sea salt and black pepper to taste. The acidity from the lemon will balance the richness of the fish and olive oil.
6. Serve the fish immediately while it's hot, accompanied by additional lemon wedges and herbs for garnish. This dish is meant to be shared, embodying the communal spirit of Middle Eastern dining.