Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         fish -- such as snapper,
                        -- bream, sea bass,
                        -- porgy
   3      tablespoons   extra virgin olive oil -- divided
                        plus extra for garnish
     1/4  cup           fresh basil leaves
     1/4  cup           fresh mint leaves
     1/4  cup           fresh fennel fronds
     1/4  cup           fresh sorrel
     1/4  cup           fresh parsley leaves
     1/4  cup           edible flowers -- nasturtium
                        -- preferred
                        juice and zest of 1 lemon

Preparation:

Preheat grill. Clean and gut fish, remove top and bottom fins, scale and remove gills. Brush with 1 tablespoon olive oil and place on grill and cook until done, about 20 to 25 minutes, turning once. Meanwhile, toss herbs and flowers into a mixing bowl. Add 2 tablespoons olive oil, lemon zest and juice and salt and pepper to taste. Toss and set aside. When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon juice. Yield: 4 servings