Grilled sole (Sogliola alla griglia)

Record fish along the belly and rid them of entrails; then wash it and dry it carefully.

Peel the lemon to the living, slice it and half disponetene on a plate, sprinkled with olive oil and perfumed with thyme.

Place the sole on the bed prepared, sprayed with oil, add more salt and pepper, thyme, cover with the remaining lemon juice and let stand until it is cooked.

Do heat very well large grid, place the sole on the grill hot and let it roast until the skin is marked by classic lines.

At this point, with the help of a spatula, gently turn the sole and let it roast on the other side. When even this way it will be formed dark lines, lower the heat and cook the sole still for a few minutes; then put it on a plate of hot service coditela with oil, sprinkle with thyme and lemon slices.