Food & Cooking Recipes Ingredients Seafood Recipes Grilled Whole Fish with Lemon and Thyme Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: Paola + Murray Prep Time: 10 mins Total Time: 25 mins Yield: 8 to 10 Serves Use the freshest white fish you can find for this recipe. Stuffed with lemons and thyme, it cooks in no time on the grill, which makes for an easy dinner. The fish is especially delicious with a dab of homemade Sorrel Green-Goddess Dressing. Ingredients Olive oil, for rubbing 2 white fish, such as scup, pike, perch, or trout (each 1 ½ to 2 pounds), gutted, scaled, and patted dry Kosher salt and freshly ground pepper 4 lemons, 2 thinly sliced into rounds, 2 halved 1 bunch fresh thyme Sorrel Green-Goddess Dressing, for serving Directions Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain. Rub a thin film of oil over cavities and skins of fish. Generously season all over (including cavities) with salt and pepper. Divide half of lemon rounds and thyme sprigs evenly between cavities. Secure cavities with skewers. Place fish in a grill basket; scatter remaining lemon rounds, halved lemons, and thyme around them. Place basket on grill grate and cook, turning once, until fish are charred in places and just cooked through, 12 to 15 minutes, depending on size. Fillet fish and cut into portions. Serve with grilled lemon halves and dressing. Cook's Notes This recipe requires a large fish or grill basket. Rate it Print