- 2 sprigs fresh rosemary
- 1 tbsp olive oil
- 25g/1oz butter
- 1 herring fillet, cut in half and skin scored
- salt and freshly ground black pepper
- 1 lemon, cut in half
- Preheat the oven to 180C/350F/Gas 4.
- Strip the rosemary sprigs of most of their leaves, leaving about 2.5cm/1in of leaves at the tip. Thread the herring fillet halves onto the rosemary skewers.
- Heat the oil and butter in an ovenproof frying pan and fry the herring until coloured on all sides, about 3-5 minutes.
- Add the lemon halves to the pan, transfer to the oven and roast for around 8-10 minutes. Remove from the oven and serve with the roasted lemon halves.