Ingredients
Scale
- European sea bass [branzino or larvraki] – 1/2 to 1 fish per person
- 3–6 fig leaves for wrapping (more or less depending on how large your fig leaves are)
- flaky salt
- lemon – 1/2 lemon per fish for serving
- cooking twine
Instructions
- Your fish monger may offer to clean your fish for you – if so take them up on this offer
- Have your fish packed in ice to keep it the freshest
- Before you prepare your fish for the grill, make sure that they are perfectly clean – use the back of a paring knife & run it along the skin in the direction from the tail toward the head, to ensure there are no more scales on the skin
- Once you have removed any remaining scales, check the inside of the fish & make sure it is perfectly clean, with no innards remaining
- Give the fish a nice rinse under cold water & drain well before placing on a paper towel lined plate to dry – gently pat inside & outside of fish with a paper towel to dry off before moving on
- Cut three pieces of cooking twine in about 10-12″ lengths & lay these about 2-3″ apart on a work surface
- Lay your fig leaves down on top of the cooking twine on your work surface, overlapping the leaves as needed to ensure full coverage
- Salt the fish inside & out with flaky salt
- Wrap the fish with the fig leaves, securing with the cooking twine, one section at a time until the fish is fully wrapped
- Heat a gas grill over medium heat for about 10 minutes & then add the fish & lemon halves to the grill
- Close the lid & grill fish for 5-7 minutes, turn fish & grill the other side for 5-7 minutes
- Remove fish & lemon halves from the grill & serve each fish with a lemon halve
Notes
If you have never eaten whole fish, be mindful that there will be bones in the fish – eating a whole fish is a special experience (be prepared to use your fingers while you eat)
