- 6 whole medium fish (e.g. trout, whiting), cleaned
- 2 tbsp fish herbs
- freshly ground pepper
- 3 lemons
- 6 tbsp lemon oil
- 500 g cherry tomatoes
- 80 g olives
- a few sprigs of flat-leaf parsley
Preheat the grill pan at the highest level.
Rinse the fish under cold, running water and pat dry with paper towels. Score the fish on both sides. Season with fish spices, pepper and salt.
Cut the lemons into slices and fill the abdominal cavity with them.
Pour lemon oil on the hot grill and cook the whiting for approximately 3 to 4 minutes on each side until crispy and cooked through. Flip carefully so that you do not damage the skin.
Halve the tomatoes and mix with the olives and chopped parsley. Season with pepper, salt and a little lemon oil. Serve the fish with the tomatoes, using the juices from the pan as a sauce.