ROSEMARY GRILLED BIG-EYE FISH

Marinade:
KOS rosemary leaf / basil leaf / salt / lemon (half)

Preparation:
Wash the big-eye fish then slice 5-6 cuts on both sides, evenly spread salt and KOS rosemary leaves on to fish, add 4-5 slices basil leaves, wrap the fish with cling wrap and put in the refrigerator (minimum 20 minute), then take out and wrapped in tin foil for barbecue. Add some lemon juice to your liking before serving.