Middle Eastern 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 2 whole fish thoroughly under cold running water to remove any scales or impurities. Pat them dry with paper towels, ensuring the skin is completely dry to achieve a crisp texture during grilling. Season the fish inside and out with fine sea salt and black pepper to taste, ensuring the seasoning is evenly distributed.
2. In a large, heavy-bottomed skillet or grill pan, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add a handful of chopped herbs of your choice, such as parsley, cilantro, or dill, to infuse the oil with their aroma. Stir gently for about 1 minute until the herbs are fragrant, but not browned.
3. Carefully place the seasoned fish into the pan, ensuring they lay flat and do not overlap. Cook the fish for about 4-5 minutes on one side, pressing down gently with a spatula to ensure even contact with the pan. The skin should turn golden brown and start to crisp up.
4. Flip the fish gently using a spatula, being careful not to break the skin. Continue to cook on the other side for another 3-4 minutes. The fish is done when the flesh is just opaque and flakes easily with a fork.
5. Squeeze fresh lemon juice over the fish while still in the pan to enhance the flavors and add a bright, tangy note. Taste a small piece of fish and adjust the seasoning with more salt if necessary.
6. Transfer the fish to a serving platter immediately, garnishing with additional fresh herbs if desired. Serve the Middle Eastern Fish Grill hot, encouraging diners to share and enjoy the communal experience.