At a fisher's market, I found these Florida Pompano. The characteristic yellow tail fin led me (using Google Image Search) to its Latin name: Trachinotus Carolinis. But don't be dazzled by the name, this recipe will work for many kinds of fish, such as sea bream (dorade), as well. 

Step one in the process is of course cleaning the fish. This brings us to the first dilemma: heads on or off? Cooking a whole fish has its charm, but maybe your dining guests may be a little shocked. In today's cook, I decided heads and tails off.

We could have filleted the fish, but cooking it on the bone generally is much nicer (accepting that during dinner you will have a little bit of a mess on your plate when you are done). Cooking on the bone makes for juicier meat. In order to make sure the fish is cooked through, score both sides with a sharp knife. 

The scored sides are also good for absorbing some of the marinade. I used a rosemary and garlic olive oil mix to flavor the fish. 

Sprinkle the fish with coarse sea salt and, on the gridle in a baking tray, with a 1 cm (0.4 inch) layer of water, grill both sides under the oven grill. The water will prevent the drippings to stick to the tray and will create a little bit of steam at the same time, making sure the fish gets cooked through faster.

Serve with lemon and parsley. Enjoy!