Mediterranean fish grilled with scales

Ingredients (for 2-4 people):

6-8 small Mediterranean fish (e.g. sardines, mullet, small gilthead or spike fish)

1 bunch of wild fennel (or if necessary: fresh fennel greens)

1 organic lemon, sliced

Sea salt (coarse)

Olive oil (only afterwards!)

Preparation:
Do not scale the fish! Remove the innards, but leave the scales on - they act as a little shell protection. Wash the fish in cold water and pat dry. Lightly salt the inside

Grill:
Turn down the heat - no open flames, no monster heat. The aim is to keep the juices, not
crisp up. This is not a sardine festival, this is quiet, respectful heat transfer.

Place on the grill (directly), with some distance to the embers. Do not move the fish - patience is the secret ingredient here. Turn after approx. 6-8 minutes when the underside comes away easily. Another 6-8 minutes on the other side.

Finish:
Remove from the grill and serve immediately. Only now: a drizzle of good olive oil. If you like: a little lemon juice, but hold back - the fish is already perfect. You can now simply peel off the skin and scales like the lid on a tin.
Underneath: tender, moist meat. A little fennel, a little fish and you're done!

Pro tip:
Goes well with: toasted bread, grilled lemon halves, white wine with character and a place where there is no cell phone reception.