Grilled fish with Mustard & Herb

Grilled fish with Mustard & Herb


  • 2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish
  • 20 to 30 sprigs mixed fresh herbs plus 2 tablespoons chopped, divided
  • 1 clove garlic
  • ¼ teaspoon salt
  • 1 tablespoon Dijon mustard
  • 500g fish (salmon, hake or any other fish of your choice to grill)

Fish cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work.



  1. Preheat grill to medium-high.
  2. Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet.
  3. Arrange lemon slices in two layers in the center of the foil.
  4. Spread herb sprigs over the lemons.
  5. With the side of a chef’s knife, mash garlic with salt to form a paste.
  6. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the fish.
  7. Place the fish on the herb sprigs.
  8. Slide the foil and fish off the baking sheet onto the grill without disturbing the fish-lemon stack.
  9. Cover the grill; cook until the fish is done in the center, 18-24 minutes.
  10. Wearing oven mitts, carefully transfer foil and fish back onto the baking sheet.
  11. Cut the fish into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).
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