How to Make It

Step 1   
Let the fish stand at room temperature for 20 minutes, make sure it is complete dry (you can use paper towels)

Step 2   
Brush the fish all over with olive oil and season generously inside out with salt and pepper. (Usually the farm-raised fishes need more salt) 

Stuff the belly with rosemary, thyme or parsley stems and garlic.

Step 3   
Brush the grate with oil or pan coating spray or any fat. 

Place the fish directly to the grate with super high heat, until it gets lightly charred and starts releasing easily from the grate.

Turn and grill to the same side but in different direction.

Turn the fish to the other side and grill for the same time in both directions until the flesh has nice square grill marks.

Transfer the fish to a platter and let it stand for a few minutes.

Drizzle with oil and squeeze fresh lemon juice.

Serve with steam vegetables.