- 4 whole dorade (other oily fish, such as mackerel, can be substituted)
- 2 bunches fresh parsley
- 2 bunches fresh dill
- 1 bunch fresh thyme
- 1 bunch fresh cilantro
- 1 bunch radishes
- 2 pounds new potatoes
- 1 stick of salted butter
- 2 lemons
- 2 tablespoons of course mustard
- 6 tablespoons olive oil
- Salt and black pepper
- Season the cleaned fish with salt and black pepper and refrigerate for one hour or more.
- Boil the potatoes in well-salted water until just tender and let cool.
- Place one bunch of parsley, one bunch of dill, thyme and cilantro into a large bowl and cover with water.
- Wash the radishes and cut them into fourths. Cut the potatoes into the same sized pieces and mix the radishes and potatoes together in a large bowl.
- Pick and chop the last bunch of dill and mix with the oil and mustard in a small bowl. Season the dressing with salt, pepper and the juice from one lemon. Pour the dressing over the radishes and potatoes and mix into the salad.
- Melt butter in a small pan on a stovetop until it begins to brown. Pour the browned butter through a sieve into a small bowl and set aside.
- Add the wet, but not dripping, herbs to a hot grill. Place the fish on the herbs and immediately close the lid.
- Let the fish cook approximately 12 minutes or until the meat feels loose under the skin and liquid from the fish is transparent.
- Transfer the fish from the grill to a plate, top with the browned butter and serve with the potato-radish salad and lemon wedges.