This dish works best with Herrings that haven’t been smoked or flavoured, as this may contrast the tastes that you get from the dish.

As well as this, it’ll also be worthwhile having a mixture of sides – I’ve found that a range of seasonal vegetables- such as these spicy ones- always works well with a range of Seafood dishes.

To Serve 4
4 Herrings weighing around 225g, gutted and filleted, heads removed
1tbsp Olive Oil
4tbsp Pinhead Oatmeal
1tsp Dill Seed
Rind and Juice of 1 Lemon
Salt
Pepper
½ Cucumber
1 Little Gem Lettuce
50g Butter
2tbsp Fresh Dill leaves, finely chopped

1. Rinse the Herrings off, and pat them dry on a piece of Absorbent Kitchen Paper, then smear the fleshy side of each Fish Fillet with a little bit of Olive Oil. Place on a Grill tray lined with Foil, fleshy side up.
2. In a medium sized bowl, mix the Oatmeal, Dill Seed, Lemon Rind, Salt, Pepper, and mix well. Sprinkle the mixture over the Herring Fillets, and pat down lightly to give a good coating.
3. Peel the Cucumber, halve it lengthways, then peel out the soft juicy centre using a teaspoon. Cut into slices about half an inch thick, and cut the Little Gem Lettuce into similar sized pieces.
4. Grill the Herrings for about five minutes, until the topping is browned off.
5. Whilst the Herrings are cooking, melt the Butter in a pan along with the Lemon Juice. To the pan, add the Cucumber and Lettuce to the pan, and stir until the Leaves begin to wilt, then add the chopped Dill Leaves then season to taste with Salt and Pepper.
6. Serve fresh from the heat, on a warmed plate.

Photo Courtesy of: La.Catholique