Serves: 5
Total Calories: 52

4 (1 pound) whole fish, cleaned
1 teaspoon salt
1 cup fresh herbs
1 tablespoon olive oil
4 to 8 thin slices bacon

Rinse fish; pat dry. Sprinkle with salt. Place fresh herbs inside cut cavity of fish. Rub oil on both sides of fish, then wrap with bacon, leaving head and tail exposed. Heat grill. Set fish in center, then cover and cook 10–15 minutes, turning once, until opaque but still moist in thickest part. Remove from grill. Set bacon aside. Peel off top layer of skin. Slide fish onto serving platter. To serve, slide a wide spatula between flesh and bones, and lift out each portion. Serve with bacon on the side.

Editor’s Extra: Fresh herbs could be tarragon, thyme, basil, or marjoram, or a combination.

Nutritional Facts:

Serves: 5
Total Calories: 52
Calories from Fat: 48

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