Grilled herrings with mustard & basil dressing
8 mins
Serves 4
Vitamins D, B12, B6, selenium, and omega-3
Herring flesh has a delicate flavour that works well with many fresh herbs, particularly basil
1 rating
layout 0 comment


  • 4 x 75g/3oz herring fillets or 4 x 225g/8oz herrings, gutted
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp wholegrain mustard
  • large bunch basil , roughly torn
  • 1 tsp clear honey
  • 1 lemon , grated zest and juice


  • Heat grill to its highest setting. Rinse the fish under running cold water to dislodge any loose scales. Brush with a little of the oil and season lightly. Grill for 6-8 mins, or until cooked; the eye should be white, the skin well browned and the flesh firm and opaque.

  • Meanwhile, make the dressing: whisk the mustard, basil, honey, lemon zest and juice and remaining oil together in a small bowl, and season. Once the fish is cooked, spoon the dressing over and serve.