Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Lemons |
| 3 \N | Dsp olive oil |
| \N \N | Salt and pepper |
| ½ \N | Dsp herb; (fennel or dill) |
| \N \N | ; 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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