Ingredients:

• 1 whole fish (e.g., sea bass, dorade, or trout, cleaned)
• 2 tbsp olive oil
• 2 garlic cloves (finely chopped)
• 1 lemon (sliced)
• 2 sprigs of fresh thyme or rosemary
• Salt and pepper to taste
• 2 hickory or applewood smoking chunks (optional)
• Kamado charcoal

Preparation:

• Rinse the fish well and pat it dry with paper towels.
• Make light incisions in the skin on both sides.
• Rub the fish with olive oil, garlic, salt, and pepper.
• Fill the cavity with lemon slices and herbs.
• Let the fish marinate in the fridge for 30 minutes.

Cooking:

• Preheat the Kamado to 180-200°C.
• Add smoking wood for extra flavor (optional).
• Place the fish directly on the grill or use a fish basket.
• Grill for 6-8 minutes per side until the skin is crispy and the fish easily releases from the grill.
• Remove the fish from the BBQ and let it rest for 5 minutes.

Tips:

• Use a fish basket to make flipping easier.
• Brush the fish with extra olive oil during grilling for a crispier skin.
• Serve with a fresh lemon and olive oil dressing for extra flavor.

Enjoy! Jan Luts