About 30 minutes before you want to cook, score both sides of the fish at regular intervals, insert a sprig of rosemary or fresh oregano, or both, in the fish's cavity, and pour a mixture of olive oil, freshly squeezed lemon juice, salt and pepper over the fish. Allow the fish to marinate in this mixture, turning the fish several times so that the marinade penetrates evenly.

Then grill your fish over a hot flame, until nicely browned on both sides. Total time will depend on the thickness of the fish. The general rule of thumb is 10 minutes per inch (3 cm.) of thickness. But you will probably need more time for small fish, so that it has time to brown nicely. A minimum would be 5 minutes per side over a hot flame. If you have a larger fish that needs longer cooking, then use a moderate flame to avoid the skin burning. Take care with the tail, as well, as it tends to burn quickly; you can either cover it with aluminum foil or position your fish so that the tail gets only indirect heat.

When the fish is fully cooked, place it on a serving platter, drizzle with best quality fruity olive oil, sprinkle with salt and pepper, then with a bit of finely chopped parsley. Serve with lemon wedges.