Cernia alla Griglia

By LeeBoruchow

Snapper, grilled whole and served with an herb salad.

Ingredients

• 1 whole 3 lb snapper
• 3 tbsp extra virgin olive oil, plus extra for garnish
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1/4 cup fresh fennel fronds
• 1/4 cup fresh sorrel
• 1/4 cup fresh parsley leaves
• 1/4 cup edible flowers
• Juice and zest of 2 lemons

Details

Servings 2

Preparation

Step 1

Preheat grill.

Clean and gut fish, remove top and bottom fins, scale and remove gills. Brush with 2 tbsp olive oil and place on grill and cook until done, about 20 minutes, turning once.

Meanwhile, toss herbs and flowers into a mixing bowl. Add 2 tbsp olive oil, lemon zest and a squeeze of juice and salt and pepper to taste. Toss and set aside.

When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon wedges.