INGREDIENTS
1 fresh fish, cleaned
1 lemon, juiced
6 cloves garlic, roughly chopped
2-3 tablespoons olive oil
Generous sprinkle of Maldon salt
To stuff the belly
cavity
fresh bay leaves
fennel fronds
rosemary sprigs
flatleaf parsley
1 lemon, sliced
INSTRUCTIONS
Season fish inside and out with lemon juice,
garlic, and olive oil. Finish with salt.
Stuff all herbs and lemon slices inside fish’s
belly cavity.
Transfer fish to an oiled grilling basket (as
shown in photos) or use skewers to close belly for grilling.
Grill over medium high heat for 5-7 minutes on
each side, or until fish is cooked through.
Garnish with additional flatleaf parsley, baby
octopus and a squeeze of lemon juice.
Serve immediately and enjoy!
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