4 whole black sea bass, or other small fish such as snapper or trout, scaled and cleaned, approx. 1 lb. each
Kosher salt and black pepper
1/2 cup olive oil
Juice of 2 lemons
2 cloves garlic, chopped
2 lemons, cut in half
Extra-virgin olive oil
Prepare a hot grill.
Season the fish inside and out with salt and pepper. Combine the olive oil, lemon juice, and garlic in a small bowl. Brush it over both sides of the fish with a small brush.
Place the fish on the grill and cook for five or six minutes on each side, or until the flesh is opaque. Serve immediately with lemon halves and olive oil to drizzle on them.
Chef couple Jill Mathias and Juan Casselett enjoy a straightforward style of cooking, whether for a party or party of two
