The simplest methods of preparation are often the best. And this grilling method has its own special charm.
Unfold the whitefish, already gutted by the fishmonger, so that the inside is even with the outside. Salt, season with pepper, brush with olive oil. Grill with the belly side on oiled grill sticks over charcoal embers. On plate, sprinkle with parsley and drizzle with oil.
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