Herbed Whole Fish With Potato-Radish Salad
Your fish won't stick to the grill with this dish
  • 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
  1. Season the cleaned fish with salt and black pepper and refrigerate for one hour or more.
  2. Boil the potatoes in well-salted water until just tender and let cool.
  3. Place one bunch of parsley, one bunch of dill, thyme and cilantro into a large bowl and cover with water.
  4. 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.
  5. 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.
  6. 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.
  7. Add the wet, but not dripping, herbs to a hot grill. Place the fish on the herbs and immediately close the lid.
  8. Let the fish cook approximately 12 minutes or until the meat feels loose under the skin and liquid from the fish is transparent.
  9. Transfer the fish from the grill to a plate, top with the browned butter and serve with the potato-radish salad and lemon wedges.