Grilling Small Whole Fish

Skin and bones keep fish moist so it is best to grill fish whole. Trim, scale and gut the fish before cooking and score if you like. For additional flavour, marinate in olive oil, crushed garlic and chopped parsley as shown here with the sardines.

1. Remove the fish from the marinade and place on an oiled grill rack. Grill under a high heat for 2 minutes.

   

2. Turn the fish over and brush with the marinade, or with olive oil if a marinade was not used. Grill for another 2 minutes, or until the skin is crisp and golden.