Wash the fish half and pat dry. Use tweezers to check for any bones that may have been missed during filleting. Remove these and place the fish on the wooden plank.
Slice the herb butter and place along the center over the fish so that it spreads nicely over the surface as it melts.
Cut the cocktail tomatoes in half and the peppers into thin strips – garnish the fish with both.
Now place the board on the preheated grill in the direct heat (200 °C). Grill for about 20 minutes – during this time the smoke from the charred wooden board should also spread.
Season with sea salt and pepper to taste, drizzle with lemon juice.
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