2 small whole fish (about 1 lb. each), cleaned
salt, to taste
freshly ground pepper, to taste
1 lemon
12 sprigs thyme

Prepare hot coals for grilling.

Cut 3 crosswise diagonal slits, about 1/2-inch deep and 2-inches apart, in each side of fish; don't cut down to bone.

Sprinkle the fish lightly with salt and pepper, and rub it into the slits.

Thinly slice the lemon; place 1 slice and 1 sprig of thyme in each slit.

Wrap each fish in aluminum foil.

Grill the fish over high heat turning once, until the flesh flakes easily when tested with a fork, about 10 minutes. Serve immediately.

Serves 2.