Grilled herb fish

Ingredients for 4 servings:

• 4 fish(s) of your choice such as trout, mackerel, bream, sea bream, etc.
• 1 lemon(s), untreated
• 1 bunch of herbs, I prefer: parsley, thyme, lemon verbena
• 2 garlic cloves (you can use more if you like)
• salt and pepper
• n. B. spice mix (grill spice)
• oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash and dry the fish inside and out. Scale if necessary and score twice on each side (careful not to cut through the bones!). Thinly slice the lemon and garlic, and roughly chop the herbs. Rub the fish generously inside and out with salt, pepper, and barbecue seasoning if desired, and fill the belly with the lemon slices, garlic slices, and herbs. If the fish is to be grilled in foil, prepare a sufficiently large layer and double the layer. Pour a little oil onto the foil and turn the fish over to prevent it from sticking. Seal the foil tightly and grill the fish on both sides for about 10 minutes. Open the foil to check. If the dorsal fin comes off the fish easily, it is cooked. If you are using fish tongs, only lightly oil them and carefully grill the fish without the foil. This goes well with herb butter, mixed salad, jacket potatoes with herb dip, etc. Can also be prepared in the oven: Bake at 220°C for about 20 minutes.