Whole Grilled Fish with Herbs

1 whole fish (1½ to 2 pounds), cleaned and scaled (branzino, trout, sea bass, or snapper)

Heat the grill to medium-high. Clean the grates thoroughly and oil them well — fish sticks to dirty grates.

2 tablespoons olive oil

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.

Salt and freshly ground black pepper

Rub the fish inside and out with olive oil. Season generously with salt and pepper, including inside the cavity.

1 lemon, half sliced into rounds, half reserved for squeezing

Stuff the cavity with the lemon slices, herb sprigs, garlic, and fennel slices.

4 sprigs fresh thyme

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.

4 sprigs fresh dill or fennel fronds

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.

3 cloves garlic, smashed

Transfer to a platter. Drizzle with olive oil, squeeze the reserved lemon half over the top, and scatter with fresh herbs and flaky salt.

1 small fennel bulb, thinly sliced (optional)

To serve, use a spoon and fork to lift the flesh away from the bones in sections.

*To serve:**

*Storage:** Eat immediately. Leftover flaked fish can be refrigerated and used in salads or tacos the next day.

Extra virgin olive oil

*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.

Flaky sea salt

Fresh herbs

Lemon wedges