|Fish||1 , filleted in two halves (per person)|
|Chopped parsley||1⁄2 Tablespoon, mixed with chives|
|Chopped chives||1⁄2 Tablespoon|
|Butter||1 1⁄4 Tablespoon (heaped)|
|Lemon wedges||4 (for serving)|
Put one fillet flat in the grilling pan, skin side down; season and spread over the chopped herbs and half the butter.
Put the other fillet, skin side up, on top and spread the rest of the butter over.
Grill on both sides, under a moderate heat.
The milkiness of the fish mixes well with the herb butter.