1 large fresh fish about 4 to 5 pounds, scaled and gutted
olive oil
1 lemon sliced
fresh rosemary branch
salt and pepper
lemon wedges
extra virgin olive oil to serve
Heat the grill until it is very hot. Rub the grill with an oil dampened towel to prevent the fish from sticking. Salt and pepper the cavity of the fish, and place in it the rosemary branch and the sliced lemon. Oil the outer skin well. Grill the fish about 10 minutes per each inch of thickness, turning halfway through the cooking period. The fish should remain moist but flake easily once it is done. To serve, run a knife or fork along the spine. Gently peel back the top layer of skin, and using a large fork removes the fish in segments onto plates. Once the first side is complete, gently lift off the skeleton, and remove the remaining fish onto plates. Drizzle with the extra virgin olive oil, and serve with a slice of lemon.
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