French oysterman Yves Fauchier leaves the scales on his gutted fish to help protect the flesh from drying while it grills. If you choose to do the same, be sure to peel off and discard the skin before eating.
3–4 branches fresh thyme, leaves only
8 tbsp. butter
1/2 small lemon, cut into 8 wedges
1/2 small yellow onion, peeled and cut
into 8 wedges
4 1-lb. sea bass, cleaned
Salt and freshly ground black pepper
2 bay leaves
1. Preheat a grill, using grapevine cuttings or charcoal. Mix thyme and butter together in a small bowl.
2. Trim fins off sea bass. Rub cavities and gills with salt and pepper. Stuff each cavity with 2 lemon wedges, 2 onion wedges, half a bay leaf, and one-quarter of the thyme butter.
3. Grill fish over hot coals until skin is blistered and flesh flakes, 10–12 minutes per side.