Grilled Snapper With An Herb Salad
Ingredients
1 fish
45 ml extra virgin olive oil divided
8 gr basil leaves
4 gr mint leaves
24 gr fennel fronds
1/4 sorrel
7 gr parsley leaves
60 gr edible flowers
1 lemon
1 preheat grill
16 ml olive oil
18 gr salt and pepper
Instructions
When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon juice.