2 sm Whole fish (about 1 lb.
Each), cleaned
Salt
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; dont 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.