* 4 whole fish, about 1 pound each, cleaned, such as trout, snapper, whitefish, flounder, or bluefish
* 1 cup fresh herbs such as tarragon, thyme, marjoram, etc.
* Olive oil
* Kosher salt and freshly ground black pepper to taste
* 1 pound thinly cut pancetta or center-cut bacon
Grilling Method: Indirect/Medium Heat
Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta or bacon that is thinly sliced and unrolled. Wrap fish loosely, mummy-style, with the pancetta, leaving head and tail exposed.
Place fish in center of cooking grate. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Remove from grill.
Place fish onto platter and serve immediately.