Rub the herb paste all over the fish and place it in the
refrigerator to marinate for 10 minutes.
Heat the broiler and place the fish inside about 1 inch away
from the flame. Cook for 5 minutes or so, until the fish is firm on
top and bubbles rise up from the herb oil mixture in the middle of
the fish: when it’s bubbling, it’s done.
Serve hot on a platter with lemon wedges.
* Run your fingers over the fish to make sure there aren’t bones;
if you find any, use pliers or your fingers to remove them.* Use any herbs that are in your garden: parsley, tarragon, mint,
and so on.