Instructions: The fillets should be cut using the whole side of the fish, the backbone and side bones removed to make an almost triangular fillet.

Lay one fillet on a board and put the cottage cheese on to it, then season with salt and pepper. Add the mixed herbs and squeeze of lemon then put the other fillet on top like a sandwich.

Line the grilling pan with foil and lay on the fish sandwich, dark side towards the heat, and grill until the skin bubbles and blisters slightly.

Then turn over and grill the white side until golden.

Serve at once with lemon wedges.

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