1. Making the cuts

    Using a sharp knife, make diagonal cuts in the flesh on each side, about  1.5cm (3/4in) deep.

  2. Stuff for flavour

    Put a few slices of lemon (halved if necessary) and sprigs of herbs in the cavity of each fish – thyme, rosemary, dill and parsley all work well. 

  3. Oil the fish

    Rub the skin all over with oil.

  4. Cooking time

    Cooking times will vary depending on the size of the fish. Sardines will cook in about 5 minutes, fish weighing about 500g will take 15-20 minutes and fish weighing about 1kg will take 20-30 minutes. Cook the fish on indirect heat for half the cooking time until the skin crisps. Turn it over and cook for the rest of the time or until the fish flakes easily. 

  5. Serve and garnish

    Serve with more lemon slices for squeezing and some extra chopped herbs.