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