Ingredients
Olive oil, for rubbing
2 white fish, such as scup, pike, perch, or trout (each 1 1/2 to 2 pounds), gutted, scaled, and patted dry
Kosher salt and freshly ground pepper
4 lemons, 2 thinly sliced into rounds, 2 halved
1 bunch fresh thyme
Sorrel Green-Goddess Dressing, for serving
Preparation
Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
Rub a thin film of oil over cavities and skins of fish. Generously season all over (including cavities) with salt and pepper. Divide half of lemon rounds and thyme sprigs evenly between cavities. Secure cavities with skewers.
Place fish in a grill basket; scatter remaining lemon rounds, halved lemons, and thyme around them. Place basket on grill grate and cook, turning once, until fish are charred in places and just cooked through, 12 to 15 minutes, depending on size. Fillet fish and cut into portions. Serve with grilled lemon halves and dressing.
