Ingredients

• ½ Cup Watercress Leaves, Chopped (leave a few for garnish)
• ¼ Cup Fresh Dill Sprigs
• ¼ Cup Fresh Tarragon Leaves
• Pinch of Salt
• 6 Pieces White Fish
• 1 Cup Rice/Serving
Lemon Crème Fraîche:
• 3 Lemons, Halved
• 3 Tablespoons EVOO
• 3 Tablespoons Crème Fraîche
• 2 Teaspoons Dijon Mustard
• Sea Salt and Freshly Ground Black Pepper

Directions

Prepare the Lemon Crème Fraîche:
1. Heat a griddle pan to high.
2. Lightly oil the pan.
3. Grill lemon halves cut side down for 5 minutes, or until soft and charred.
4. Squeeze the lemon juice into a bowl.
5. Add oil, crème fraîche and mustard, stir to blend and season with salt and pepper.
6. In a small mixing bowl, combine watercress, dill and tarragon. Season with a pinch of salt and drizzle of olive oil.
7. Set aside.
For the Fish:
8. Heat a griddle pan to medium-high.
9. Lightly oil the pan.
10. Add the fish and grill for 3-4 minutes per side, or until the flesh is opaque and flakes when cut with a fork.
11. Serve the fish with rice or roasted root vegetables.
12. Top with lemon crème fraîche and the herb mixture.