Seawool fillet with a spice salad

Dab the seawolf fillet dry with kitchen paper and spread on both sides with the Mediterranean butter. Keep the seaweed fillet covered in the refrigerator. Cut the garlic stems lengthwise into thin strips and mix them with the dill, parsley and rucolacress. Keep the herb salad covered in the refrigerator.

Place the catfish fillet on a greased griddle over hot flames and grill in just 6-8 minutes until just done; times the fish halfway through the grill time. Divide the catfish fillet over four plates. Spoon the herb salad on the fish, drop the oil over it and add some pepper.