Instructions: Clean and scale the fish, leaving on head and tails if desired.

Chop the garlic, rosemary and parsley together, add the salt and pepper and a few drops of oil to form a paste. Make three slits on both sides of each fish. Spread some paste in the slits as well as the cavity.

Combine juice of 1 lemon with remaining oil. Grill fish, not too close to coals or heat, basting with oil-lemon mixture. Cook about 6 minutes to a side, letting skin get crisp. Serve with lemon slice.

This recipe yields 4 servings.

NOTES :

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