Serves: 3 people
Prep Time: 30 min
Calories: 236 kcal
Cooking: 2 hours 

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  • 2 lbs fish fillets (I use salmon)
  • 3 sprigs dried thyme (I use fresh when available)
  • 5 fresh rosemary sprigs (to taste)
  • 8 large bay leaves (I have never used the bay leaves)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 tablespoons olive oil
  • 3 large potatoes, peeled and cubed
  • 4 carrots, cut into 1 inch pieces



  1. 1Lightly salt both sides, set in a colander over a bowl refrigerate until ready to grill.
  2. 2Fire up the grill – brush grill with olive oil to prevent sticking (a hand held grid makes turning easier).
  3. 3Cover the fish loosely with aluminium foil to keep moist.
  4. 4Cook about 20 minutes or until fish flakes readily when prodded with a fork in the thickest part.

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