Gut the fish, remove their gills, scale them and wash them. Sprinkle them with salt and pepper, then set them aside in a cool place until you are ready to cook them. A Spaniard would hang them up to air (orear), but this is not necessary for those who lack a cool larder and hooks.
About an hour before the meal, anoint the fish with some of the olive oil. Then grill them over glowing cha