- 2 small whole fish, such as trout, snapper, black sea bass, or branzino, cleaned, with head still on
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 lemon, sliced
- Sprigs of fresh thyme
- Sprigs of fresh sage
Heat the grill to medium-high.
Score the exterior of the fish, then season with olive oil, salt, and pepper.
Stuff the inside of the fish with lemon, salt, and sprigs of herbs.
Place the whole fish inside a locking grill basket. Grill the fish over direct heat for 7-9 minutes, turning occasionally.
Squeeze fresh lemon over the fish before serving.