2 fresh perches per person
fleur de sel
Clean the fish and cut them open, take out the guts but leave the heads.
On a plate mix 1 dl of olive oil, 1 tablespoon of fleur de sel and 1 tablespoon of each; basil, oregano and thyme.
Spread the herby oil all over the fish and leave in the fridge to marinate for at least 1 hour.
Grill the fish on both sides and serve with mixed green salad.
During wintertime you'll miss the aroma of this fish dish!
Salmon with Vin Santo & shrimp sauce