Yield: 6 servings
|3||Dsp olive oil|
|Salt and pepper|
|½||Dsp herb; (fennel or dill)|
|; fronds, chopped|
Cut the lemons in half and roast under a hot grill for about 8 minutes.
Squeeze the juice and mix with the olive oil, salt, pepper and finely chopped fennel or dill. Mix well and serve spooned over fish.
Carlton Food Network
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