If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 whole wild-caught fresh fish, cleaned and scaled, head-on — I like branzino and snapper, both common in Greece
1/2 lemon, cut into thin slices (about 6)
A few tbsp olive oil
Salt and pepper
For the herb oil
1/4 cup olive oil
1 small bunch chopped fresh herbs, about 1/4 cup: oregano, parsley, or a combination
Pinch of salt
The other half of the lemon, zested and juiced
Directions
Prep your grill. Heat a grill to 450ºF. Clean the grill grates VERY well.
Prep your fish. Take your cleaned fish and lay it on a tray. There will be a split where it was cleaned that allows you to open it. Cut 1/2” scores into the skin on both sides, about 2” apart. Brush it all over with olive oil using a pastry brush or your hands, if you’re feeling rustic.
Season the fish. Salt and pepper the fish. Layer lemon slices into the inside cavity. They can overlap. It doesn’t matter. Let this stand for 20 minutes to come up to room temperature; this will help ensure the skin can crisp.
Mix your herb oil. Chop fresh herbs, sprinkle with salt, and lemon zest, and stir in the oil. Let that marinate briefly while you grill up your fish.
Grill the first side of the fish. Oil the grill grates thoroughly so nothing sticks. Put your fish on the grates and cook for 5-7 minutes—it will look crispy and charred.
Flip the fish. Use two grill-safe spatulas, or a spatula and tongs, to gently flip the fish onto its other side. Repeat the 5-7 minute cooking time.
Serve him up. Put the fish on a platter and squeeze with the remaining zested lemon. Spoon the oil over the fish and go straight at it from the same plate.
