West African 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 and impurities. Pat the fish dry with paper towels, ensuring there is no excess moisture, which will help achieve a nice sear and prevent sticking during cooking.
2. Place the fish on a large cutting board. Use a sharp knife to make three diagonal slashes on each side of the fish, about 1/2 inch deep. This allows the marinade to penetrate and flavor the fish deeply.
3. In a small bowl, mix 2 tablespoons of olive oil with a generous squeeze of lemon juice. Add a handful of chopped fresh herbs, such as parsley or cilantro, and season with fine sea salt and black pepper to taste. Stir well to combine the marinade.
4. Rub the marinade generously over the fish, making sure to get into the slashes and inside the cavity. Let the fish sit for about 10 minutes to allow the flavors to meld.
5. Heat a large grill pan over medium-high heat until hot. Brush the pan with a little olive oil to prevent sticking. Place the fish on the grill pan and cook for about 4-5 minutes on each side.
6. Check for doneness by gently inserting a fork into the thickest part of the fish. The flesh should be opaque and flake easily. The skin should be crisp and slightly charred.
7. Once cooked, remove the fish from the grill and transfer to a serving platter. Taste a small piece for seasoning and adjust with more salt if needed.
8. Serve the West African Fish Grill immediately, garnished with extra lemon wedges and fresh herbs. This dish is best enjoyed hot, with its vibrant flavors and shared among family and friends.