If you are using whole fish, gut them carefully, scale if necessary and wash and dry well with kitchen paper. Cut 3 or 4 deep slashes diagonally on each side, almost to the bone. Put the fish on a tray and sprinkle it on both sides with coarse sea salt. Leave in the fridge for 2–3 hours, turning occasionally.
If you are using fish fillets there is no need to slash them, but salt them and leave for approximately 30 minutes. When the fish is ready, wash off the salt, dry well, brush lightly with olive oil and cook on a heavy grill pan until brown on each side and cooked through.
Mix the olive oil with chopped herbs and spoon over the hot fish. Serve immediately on hot plates with a good green salad and perhaps some new potatoes.
© 2001 Darina Allen. All rights reserved.