4 seabass (or other fish) of about 1 lb (450 g) each with the head, scaled and eviscerated
4 lemons, sliced
4 sprigs fresh thyme
4 sprigs fresh parsley
4 sprigs of dill
4 sprigs fresh fennel
4 cloves garlic, finely chopped
1 onion, finely sliced
Olive oil
Salt and pepper
Preparation
Preheat the grill, setting the burners to medium.
Score the fish three times on each side.
Stuff the fish with the lemon, herbs, garlic and onion. Oil and season with salt and pepper.
Cook the fish on the oiled grill or fish basket, 6 to 8 minutes on each side, with the grill lid closed.
Brush the fish with oil during cooking.
Description
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