4 12–16-oz. whole branzino
or black sea bass, cleaned
Kosher salt, to taste
4–8 large fig leaves
4 tbsp. extra-virgin olive oil,
plus more for oiling
Lemon and olive oil sauce
1. Build a medium fire in a charcoal grill or heat a gas grill to medium. Season fish inside and out with salt. Wrap each fish with a fig leaf or two so that leaf or leaves fully wrap around fish, leaving head and tail exposed. Brush each fish with 1 tbsp. oil.
2. Transfer fish to a well-oiled grill and cook, turning once with a metal spatula, until fish are cooked through and fig leaves are charred and crispy, 10–15 minutes. Transfer fish to a platter and spoon sauce over top.