2 x 600-800g
Nothing better than a whole fish grilled.
Fillets are great, easy, but skin on holds up better on the grill, the meat by the tail has more flavor, as to the cheeks and the tender belly.
Our chef says:
"Oil or butter this bad boy up, generously salt and pepper inside and out, stuff it with fresh chervil, marjoram, and lemon, and slap in on a red hot grill. Serve simply with grilled vegetables and bread or rice, and finish it off with fresh chives. Pair with a crisp, dry rosé and pretend you're on the Rivera instead of stuck in England for the summer."