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Ingredients
- 1/2 cup finely chopped mixed fresh leafy herbs, such as thyme, tarragon, parsley & basil
- 3 cloves garlic, sliced
- 3 Tbsp EVOO
- 2 lemons, halved and juiced
- sea salt
- 2 3-4 lb. whole fish or fillets
Preparation
Step 1
1. Mix herbs, garlic, oil, lemon juice & lemon halves; season with salt. Rub the mixture over the fish. Place in a covered container and refrigerate for 1-6 hours.
2. Preheat oven to 450 and heat a grill or pan to medium-high. Place fish and lemon halves on the grill and cook for about 2-3 minutes per side, flipping once. Transfer fish and lemons to a baking sheet and finish in the oven, about 20 minutes or until fish flakes.
3. Drizzle fish with any juice that has accumulated in the pan and a squeeze from the cooked lemon halves.