2 red snappers, scaled and gutted
Salt and pepper
6 sprigs marjoram
4 sprigs flat-leaved parsley
Several celery leaves
1 lemon, sliced
Season the fish cavities with salt and pepper then stuff each cavity with marjoram sprigs, parsley, celery leaves and 2 to 3 lemon slices. Rub the outside of the snapper generously with olive oil and season with salt and pepper.
Heat a grill and grill the fish on high heat for 7 minutes per side. The fish will let go of the grill and you can easily flip it over when cooked through. If the fish sticks to the grill try giving it a couple more minutes and see if it does let go on its own (if not, you probably didn’t use enough oil and will need to carefully scrape it off the grill).
Serve with a refreshing salad, such as a tomato salad