Using herbs in seafood recipes

I really should have separated the white fish recipes from the recipes for crustaceans. Different herbs requirements.

Dill and fennel are slendid white fish herbs, although, as I've said elsewhere, we mustn't get tied up with rules. Anyway you can't go wrong using dill or fennel. Don't mix them, because their flavours are quite unique and distinctive.

Marjoram, with its delicate flavour, is another herb that goes well with fish and I like coriander (leaves, that is, or cilantro if you prefer the term).

Coriander is not to everybody's liking and I've just noticed that I haven't as yet included a recipe here - but, to try it, just place a full cilantro sprig on a fish fillet - snapper is nice- with a bit of finely chopped green onion, maybe some crushed garlic brushed on, black pepper to taste, a squeeze of lemon, a strip (or two) of prosciutto on top, wrap it up in foil and bake in a (preheated to 375°F) oven.

With crustaceans you need the stronger herbs to complement the more robust flavours of the meat. So you have recipes with Mediterranean herbal flavours of basil, chives, oregano, mint, thyme, rosemary, and mixtures of these, plus eastern flavours of lemon grass, ground coriander and cumin seeds, sambal oelek chilli and so on. (My next website will be on spices!)