I saw this recipe recently in Mark Bittman's column in the Times. Actually, after searching for a while online, I found that its a very popular recipe and really a quite easy way to have a good meal and impress your friends as well! This is another situation where cooking with fresh herbs really makes food shine.
1 or 2 whole fishes cleaned, with or without the head on. Ideal fish are Branzina, sea bass or rainbow trout
a few lemon slices seeded
large garlic clove sliced
about 5 sprigs of fresh thyme per fish
salt and pepper
Heat grill or broiler
Open the fish and sprinkle with salt and pepper. Place about 4 slices garlic spread out in each fish. Place 2-3 lemon slices in fish along with 4-5 sprigs of thyme, drizzle generously with olive oil inside and outside the fish. Grill fish until done. Branzina takes about 7-8 minutes per side, smaller fish like rainbow trout really only need 4 minutes per side.
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