Greek Style Whole Grilled Fish

Hubby and I enjoyed an absolutely delicous meal of whole roasted fish and horiatiki freshly picked from the garden over the weekend.  I was reminded of how incredible bright, simple flavors can be and just how very much I love whole fish.  It makes for an impressive, but still delicious, presentation with minimal prep.  This is actually the perfect weeknight meal, quick and easy with big flavor.

Greek Style Whole Grilled Fish

Ingredients:

• Whole fish of choice (We used trout here, snapper and branzino are also delicous!!)
• Lemon, sliced and halved (crescents)
• Oregano, 4-8 sprigs fresh (or dried)
• Olive oil
• Salt and pepper

Latholemono:

• Mix 1 part fresh lemon juice to 2 parts olive oil.

Directions:

• Rinse fish and pat dry.
• Score flesh of fish on both sides a couple times.
• Drizzle fish with olive oil, both inside and out.
• Liberally sprinkle fish with salt, pepper, and oregano, if using dried, including the cavity of the fish. 
• Stuff cavity of fish with lemon crescents and oregano, if using fresh.  
• Grill over medium high heat for 4-5 minutes per side. 
• Serve with latholemono or lemon wedges.

Notes:

• Can tie fish closed, if desired.
• Brush grill with olive oil to help prevent sticking (use a paper towl and tongs for ease).  Fish flips easily, when it's ready.
• Serve with horiatiki, spakakorizo, or simple boiled greens with olive oil.

Happy Cooking!