Grilled herbs of Sawara

Remove the bones from the Spanish mackerel and season with A. Sprinkle with sliced ​​garlic, rosemary leaves, and thyme, and marinate in olive oil for 1 hour. Boil the rape blossoms in salted water and chop them into small pieces

Add olive oil to a frying pan, add chopped garlic, and heat until golden brown. Stir-fry the rape blossoms for about 2 minutes. Finish by sprinkling on a pinch of pepper

Remove the herbs from the marinade and place the mackerel directly into a heated frying pan without adding olive oil. Press down lightly with a spatula and cook thoroughly for 3 minutes 30 seconds on one side and 2 minutes on the other

Add 1 tablespoon of melted butter and the herbs you set aside earlier to a frying pan, then add 1 piece of lemongrass, a handful of parsley, and the cherry tomatoes and fry. Season with pepper

Place the rape blossoms in the center of a warmed plate, then arrange the mackerel on top, then add the herbs and tomatoes from the frying pan along with olive oil to create a colorful arrangement, and finish with lemon juice and parsley