Grilled Fish

In Provence, I learned to like my fish grilled on an outdoor fire that had been fed with aromatic herbs. Many are the midnight beach picnics enjoyed on the vast expanses of Pampelonne, at which barbecued fish, freshly caught from the gulf of Pampelonne, played the starring role, preceded by a cool salad of Mediterranean vegetables and cold ratatouille, a Provençal vegetable stew of tomatoes, aubergines and courgettes, served cold with a vinaigrette dressing, the fish accompanied by melted tarragon butter and plain boiled potatoes, and washed down by liberal quantities of chilled vin blanc du Var.