Whole Grilled Fish with Herbs

Ingredients

• ●1 whole fish (1½ to 2 pounds), cleaned and scaled (branzino, trout, sea bass, or snapper)
• ●2 tablespoons olive oil
• ●Salt and freshly ground black pepper
• ●1 lemon, half sliced into rounds, half reserved for squeezing
• ●4 sprigs fresh thyme
• ●4 sprigs fresh dill or fennel fronds
• ●3 cloves garlic, smashed
• ●1 small fennel bulb, thinly sliced (optional)
• ●*To serve:**
• ●Extra virgin olive oil
• ●Flaky sea salt
• ●Fresh herbs
• ●Lemon wedges

Method

1. Heat the grill to medium-high. Clean the grates thoroughly and oil them well — fish sticks to dirty grates.
2. Pat the fish completely dry, inside and out. Score the skin on both sides with 3 diagonal cuts about ¼ inch deep — this helps it cook evenly and prevents curling.
3. Rub the fish inside and out with olive oil. Season generously with salt and pepper, including inside the cavity.
4. Stuff the cavity with the lemon slices, herb sprigs, garlic, and fennel slices.
5. Place the fish on the grill. Don't touch it for 5 to 6 minutes. The skin will crisp and release naturally when it's ready to flip. If it sticks, it's not ready.
6. Carefully flip using two spatulas. Cook for another 4 to 5 minutes. The fish is done when the flesh near the backbone is opaque and flakes easily — check by inserting a knife at the thickest part.
7. Transfer to a platter. Drizzle with olive oil, squeeze the reserved lemon half over the top, and scatter with fresh herbs and flaky salt.
8. To serve, use a spoon and fork to lift the flesh away from the bones in sections.
9. *Storage:** Eat immediately. Leftover flaked fish can be refrigerated and used in salads or tacos the next day.
10. *Seasonal note:** If you're nervous about the fish sticking, use a grill basket — it makes flipping effortless. You can also cook the fish on a bed of lemon slices directly on the grate; the lemons char and act as a non-stick barrier. Ask your fishmonger to clean and scale the fish for you — most are happy to.