Whole fish is one of the simplest things to cook on the grill.  The difficult parts are finding a really fresh fish and making sure that your grill is in optimal condition for the job (the grill should be spotlessly clean and lightly oiled just before placing the fish on it).

Leave the scales on a gutted fish to help protect the flesh from drying while it grills. Just 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 (gas 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.