Seka Salamun, a home cook in Tisno, Croatia, uses olive wood to impart a mild smokiness to this grilled fish. Though delicious with just a squeeze of lemon, it also pairs beautifully with classic French fish sauces like beurre blanc, ravigoté, or tomato coriander broth. This recipe first appeared in our April 2014 issue with Brendan Francis Newnam's story Splendor of the Isles.
- 6 whole lean fish, such as sea bream, dorado, orange roughy, or sea bass, scaled, cleaned, and dried (about 1 lb. each)
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. olive oil
- 2 lemons, quartered
- 1 bunch parsley, for serving (optional)