Grilled Dorade

by Chef Marc Thuet

1, 907 g (32 oz) whole dorade
3 sprigs fresh rosemary
Sea salt and freshly ground pepper to taste

1. Rinse fish well under cold water. Pat dry.

2. Season it inside and out with salt and pepper and place the rosemary sprigs in the cavity of the fish.

3. Lay fish directly on barbeque or grill and cook for about eight minutes on each side. Serves four.