Med-style Fish on Toast
ready in 36 min.
Preheat the grill.
Remove the spine from the fish and season on both sides with ground black pepper. Drizzle with some lemon juice and olive oil and grill for about 3 min on each side. Place the bread on the grill and toast on both sides.
Grind the rosemary and the the salt together in a mortar. Arrange the fish on the toast and sprinkle with the rosemary salt.