Serves 4
Ingredients
- 1 large fish (1.5kg–2kg/3lb 5oz–4lb 8oz), scaled and gutted
- 2 tablespoons extra-virgin olive oil
- 6 bay leaves
- 2 garlic cloves, bashed
- 1 lemon, sliced into rounds
- a few sprigs of any of the following herbs: rosemary, fennel, marjoram
- sea salt and freshly ground black pepper
- lemon wedges, to serve
Method
Take the fish out of the fridge at least 1 hour before you intend to cook it. If it’s stone cold in the middle it won’t cook as evenly, and it will take much longer.
Meanwhile, light your fire or barbecue. It’s important to get the heat under the fish just right, so that it cooks through to the middle without burning too much on the outside. The bigger the fish the longer it’ll take, so the gentler the heat needs to be. You’ll need to judge the temperature and adjust the height of the grill or the amount of heat under the fish until you get it just so. You can always take the fish off the fire completely, at any point, and allow the embers to die back a little if they seem too fierce.
It’s also important to make sure your grill is nice and clean. So, give it a scrub with a wire brush, then oil it lightly, before you set it over the fire. Let the grill get really hot before you set the fish down on to it. This will help to prevent the fish sticking. It will also help you achieve perfect, crispy skin.
When you’re happy with the heat of the fire, trickle the extra-virgin olive oil over the fish and gently rub it in with your fingers. Season the fish all over with plenty of salt and pepper. Place the bay leaves, garlic cloves and lemon slices into the belly of the fish. Lay the fish down on the hot grill. Let it cook for 2 or 3 minutes, then use the tip of a knife or spatula to ease an area of the fish up off the grill so you get a glimpse of the underside. It’s important to check that it’s not cooking too fast or burning. If it’s looking good, continue to cook the fish for 12–15 minutes on the first side, then use a large spatula (or two) to turn the fish. Don’t worry if the skin or flesh breaks or tears a bit, it’s still going to taste incredible. Scatter over the herbs at this point too. Cook the second side of the fish for the same amount of time. It’s done when the flakes of fish lift away from the bone with ease when you insert a knife through the flesh.
Very carefully lift the fish off the grill, or lift the grill off the fire and serve the fish straight off there. Serve with lemon wedges for squeezing, as well as good bread, buttery new potatoes, a green salad and aïoli.
