Whole grilled char

Whole char grilled with lemon, dill, and parsley.

• 2 whole, gutted chars (about 700 g each)
• 2 lemon
• Salt
• Black pepper
• 1 pot of dill
• 1 pot of parsley
• 3 tbsp oil

Method

1. 1
   Cut the skin with a sharp knife, 3 cuts per side.
2. 2
   Wash and grate the outermost peel of the lemon.
3. 3
   Season the fish with salt and pepper, all around and in the belly.
4. 4
   Rub the belly with the lemon peel and stuff the fish with dill and parsley sprigs.
5. 5
   Brush the outside of the fish with oil.
6. 6
   Grill the fish on a very hot grill so that they get nice color on both sides, do not turn too quickly, then they will stick to the grill.
7. 7
   Then grill the fish on Indirect heat, 10–15 minutes or until the internal temperature is 56ËšC next to the backbone below the head.