| 1 | The herbs are what might have been used in anglo-saxon east anglia, but use whatever you might fancy. |
| 2 | Try to use fresh, although dried is acceptable. |
| 3 | Put one sprig or generous shake of rosemary down the middle of each fish. |
| 4 | Chop all the other herbs and seasonings and mash them into the soft butter. |
| 5 | Use this to coat the fish generously on each side. |
| 6 | Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. |
| 7 | Baste now and then with the butter which runs off. |
| 8 | Serve at once with lot of fresh bread and a salad or a simple green vegetable. |
