Flamed Fish

Along the coast from Marseilles to St. Tropez, in the little sea towns on the way, it has long been the custom to serve grilled fish in a jacket of flaming herbs. This is a delicious way of dealing with any fresh fish. First grill your fish as above and remove it to a heated serving dish which has been covered with rosemary, fennel, parsley and thyme. The fish is then topped with additional herbs; 2 or 3 tablespoons of hot cognac are poured over it and ignited. The burning herbs give the fish a subtle flavour which, once you have tasted it, is irresistible.