675-900 g (1 1/2 - 2 lb) sprats
juice 1/2 lemon
60 ml (4 tbls) oil
freshly ground black pepper
For serving:
juice 2 lemons
90 ml (6 tbls) chopped parsley
juice 1/2 lemon
60 ml (4 tbls) oil
freshly ground black pepper
For serving:
juice 2 lemons
90 ml (6 tbls) chopped parsley
method
1. Either keep the sprats (smelt) whole or cut off the heads taking with them most of the gut.
2. Put the fish into a dish.
3. Beat the oil, lemon juice and pepper together and pour them over the fish.
4. Mix the lemon juice and parsley together.
5. Leave everything for 2 hours at room temperature.
6. Divide the small fish between 4 skewers. If they are whole, push the skewer through just below the head.
7. If you have removed the heads, push the skewer through the middle of the widest part.
8. In each case, make sure they are all facing the same way.
9. Preheat the grill (broiler) to high.
10. Lay the fish on the hot rack, belly-side down and grill (broil) them for 4 minutes without turning them.
11. Slide the fish from the skewers onto individual serving plates and scatter the parsley steeped in lemon over the top.
2. Put the fish into a dish.
3. Beat the oil, lemon juice and pepper together and pour them over the fish.
4. Mix the lemon juice and parsley together.
5. Leave everything for 2 hours at room temperature.
6. Divide the small fish between 4 skewers. If they are whole, push the skewer through just below the head.
7. If you have removed the heads, push the skewer through the middle of the widest part.
8. In each case, make sure they are all facing the same way.
9. Preheat the grill (broiler) to high.
10. Lay the fish on the hot rack, belly-side down and grill (broil) them for 4 minutes without turning them.
11. Slide the fish from the skewers onto individual serving plates and scatter the parsley steeped in lemon over the top.
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