6 whole bogue fish (Vopi), gutted & cleaned 3 tbsp red wine vinegar
Juice from 1 large lemon (and its rind )
2 garlic cloves, thinly sliced
2 tbsp extra virgin olive oil
Place the fish in a sealproof bag, and add the red wine vinegar, lemon juice & rind, paprika, garlic, olive oil and sea salt.
Allow to marinate in the fridge overnight or for a minimum of 2 hours prior to cooking.
Cook over a medium heat on a grill for about 3-6 minutes each side, or until the skin develops a beautiful char. The aim is to maximum the char without drying out the delicate flesh of this fish.
Garnish with chopped fresh flat leaf parsley, and lemon wedges.