Charcoal seabass with aromatic herbs and Uzbek lemon

Sea bass, no matter how you cook it, will always be delicious. But the fish grilled on charcoal is undoubtedly more aromatic. Moreover, it is seasoned with fragrant herbs and spices and flavored with sweet Uzbek lemon.

Ingredients

• 3 large seabass (800-900 g each) or 6 smaller
• 1-2 Uzbek lemons
• 1 large bunch of rosemary
• 1 small bunch of mint and basil each
• 2 stalks of green onions
• 2-3 cloves of garlic
• 120 ml olive oil
• 0.5 tsp ground turmeric
• salt, freshly ground black pepper

Directions

1. Put the rosemary in warm water for 30-40 minutes. Light the coals - they should burn through well and be covered with white ash. Anneal the grate and grease.
2. While the coals are burning, crush and peel the garlic for the serving oil, chop the green onions, and put everything in a blender. Add 4-5 mint leaves and 3-4 basil leaves. Add a couple of pinches of salt, turmeric and some pepper. Pour in the butter, close the blender, beat for 3 minutes.
3. Clean the fish from scales, gut, remove the gills from the head. Rinse the fish, pat dry.
4. Use a sharp, thin knife to make rough diagonal cuts about 2 cm long on the sides of each fish, rub the fish with salt and pepper on the outside and inside.
5. Remove 10-15 leaves from the rosemary, separate the leaves of the rest of the greenery from the twigs. Slice the lemons into 1cm thick circles, then cut each into 6 slices.
6. In each cut in the fish, put either a slice of lemon with a couple of fragrant leaves, or just a lemon, or just leaves.
7. Place half of the rosemary sprigs on a wire rack with the fish on top and rosemary again on top. Close the wire rack, fry the fish on strong charcoal, turning it every 1.5–2 minutes, until the fish is cooked, 15 to 30 minutes, depending on the size.
8. Gently put the hot fish on plates, pour oil with garlic, herbs and turmeric. Serve immediately.