This is so easy, and just the job for a hot summer’s evening when you want something nice to go with that special bottle of crisp white wine which you might have read about here.
6 fish fillet with skin on (for example sea bream, sea bass, scorpion, red mullet)
2 cups herbs mix (fresh and roughly chopped, chives, parsley, rosemary, thyme, basil, sage, oregano, tarragon)
2 tablespoons olive oil
Salt & pepper
Mix all the herbs and spread them over a baking pan.
Add the fish skin up, on top of the herbs and drizzle the olive oil.
Salt and pepper the fish.
Turn your grill on high.
When the grill is ready, put the fish under the grill close to the top, and cook around 4 minutes, depending on your
Remove and let rest for four minutes.
Serve with ratatouille, green beans, or a salad, and rice if you want a more substantial meal.
This recipe was from Cook’n with Class Uzès.