Ingredients
salt
pepper
¼ cup olive oil
2 tablespoons extra virgin olive oil
1 lemon, quartered
juice of 1 lemon
four 1-pound small fish, cleaned and gutted
4 rosemary sprigs
4 oregano sprigs
4 tarragon sprigs
4 sage leaves
Preparation
Fill the cavities of the 4 fish with a sprig of each of the herbs and a quarter of the lemon. Season with salt and pepper. Brush the ¼ cup olive oil on the skins of the fish and place them on a red-hot grill. Turn the fish over once to cook evenly on both sides. Total cooking time should be about 10 to 12 minutes. Fillet the fish at the table and drizzle the lemon juice and extra virgin olive oil over the fish before serving.
