Make 4 fine incisions in the fish across, from the back to the belly, on each side. Stick a sage leaf in each cut. Lightly pepper and salt the opened belly and line it with a sprig of rosemary and a thin lemon wedge, possibly halved.
Fire a good grill with charcoal and wait for the charcoal to turn nice and white. The heat should be strong but not excessively hot. Now place the fish on the grate that has previously been coated with oil. It would be better to use a reversible grill, in which you clamp the fish in order to be able to turn them better. This turning must happen after 10-12 minutes. Drizzle the fish regularly with a little lemon juice.
Cut the zucchini into 1 cm cubes and fry them in olive oil for 2-3 minutes until golden brown, season with salt, pepper and place on a plate. Reduce the temperature and gently fry the very finely chopped shallot and clove of garlic, the remaining rosemary and the dried tomatoes in more oil. After about 5 minutes, add the halved cherry tomatoes and chopped olives, increase the temperature a little, season with salt, pepper, deglaze with a dash of white wine and swirl several times. Now put the zucchini back in the pan, toss and possibly, depending on the cooking state, continue to stew. The vegetables should definitely still be crisp. Finally add the roasted pine nuts.
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