Grilled Fish with Lemon‑Rosemary Aroma

• medium dorade2

  or sea bass (about 600 g each), or 4 mackerels, cleaned and gutted (optional remove fins)

• sprigs of rosemary↗жменя

  handful

• lemons↗2

  1 – thinly sliced, 1 – halved

• olive oil↗2 ст. л. tbsp

  plus extra for drizzling

Step-by-step instructions

1. 1

   Light the charcoal to a medium heat, creating an even layer of ash. If using a gas grill, set it to medium temperature.

2. 2

   Clean the fish, rinse and pat dry. Season with salt and black pepper, and place a handful of rosemary sprigs and a few thin lemon slices inside (or under the skin). Brush the skin with olive oil and sprinkle with coarse sea salt.

3. 3

   If you have a fish basket, place the fish with the remaining lemon slices and rosemary inside and set it on the grill grate. If not, arrange the lemon and rosemary directly on the grate and lay the fish skin‑side down on top. Cook 8–10 minutes per side until the skin is golden and blistered and the flesh is fully cooked.

4. 4

   While the fish cooks, place the lemon halves skin‑side down on the grill and grill until lightly charred. Serve the fish, drizzled with a little more olive oil, together with the grilled lemons for squeezing.