Whole Fish Roasted in the Campfire Coals

Ingredients

• 2 whole fish (sea bass, branzino, or trout, 1-1.5 lb each) (gutted and scaled)
• 1 lemon, sliced
• 4 garlic cloves, smashed
• 1 small bunch fresh herbs (thyme, rosemary, or oregano)
• olive oil
• coarse salt and black pepper
• good olive oil and lemon wedges (for serving)

Instructions

1. 1

   Let your fire burn down to a deep coal bed. You want glowing red coals with white ash on top, not active flame. This takes at least 45 minutes from a good fire.

2. 2

   Season the inside cavity of each fish with salt, pepper, and a drizzle of olive oil. Stuff with lemon slices, garlic, and fresh herbs. Rub the outside of the fish lightly with olive oil and season well with salt.

3. 3

   Using long tongs or fireproof gloves, clear a space in the coal bed large enough for both fish. Lay the fish directly on the coals. They will sizzle and spit immediately.

4. 4

   Cook for 8 to 10 minutes without moving. The skin on the bottom will blacken completely. Carefully flip using tongs and cook the other side for another 8 to 10 minutes.

5. 5

   Remove from the coals. The skin will be charred black on the outside. Use a brush or folded cloth to brush away any ash. Peel back the blackened skin — it should come off cleanly, revealing perfectly cooked white flesh beneath.

6. 6

   Drizzle with good olive oil and a hard squeeze of fresh lemon. Eat immediately.