Scale, wash and salt the fish and cut diagonally a few times

Soak the rosemary so that it does not burn while smoking

Salt the fish, fill it with rosemary and add 2 slices of lemons each, then brush a thin layer of oil so that the fish don't get stuck on the grate

When the charcoal is hot, put smoked wood chips over it and grill / smoke the fish with the lid closed on direct medium heat for about 15 minutes. We left the sea bass to smoke for another 10 minutes. We also smoked an eel. We like it better in a conventional smoker. The sea bass was delicious for us. It is a good alternative to the smoker when you need a small amount of fish.