Start by seasoning the fish with gourmet salt for 20 minutes. This is done by sprinkling coarse salt over both sides.

Then, rinse the fish to remove the salt under cold running water or brush off the salt.

Pat the fish dry and season with salt and pepper on each side.

Score the skin with a knife.

Cut the half lemon into thin slices.

Place the lemon slices and the whole thyme sprigs inside each fish.

Light the gas grill on full blast.

Place the stuffed dorades in the middle of the blazing hot grill and turn off the inner ring.

Grill the dorades for 8 minutes on each side.

Then, remove the fish from the grill and let them rest for 2 minutes.

Carefully peel off the skin. Now it’s easy to remove the flesh.

Season with a good salt (preferably flake salt) and serve the delicious grilled dorades immediately.