Ember-Grilled Fish with Foraged Herbs

Fresh fish cooked over glowing embers is one of the purest fire meals a warrior can prepare. Light, clean, and rich in protein, this dish draws flavour from flame and wild herbs gathered from the land.

Ingredients

• 2 whole fish (trout, mackerel, or sea bass), gutted and cleaned
• Handful of foraged herbs (wild garlic, fennel, or parsley)
• 2 cloves garlic, sliced
• 1 lemon, sliced
• Olive oil
• Sea salt & cracked black pepper

Equipment

• Firepit or grill grate
• Cast iron skillet or foil (optional for delicate fish)

Method

1. Light fire and let it burn to steady embers.
2. Stuff fish cavities with herbs, garlic, and lemon slices.
3. Rub fish with olive oil, salt, and pepper.
4. Place directly on a grill grate over embers, 4–5 minutes per side.
5. Check flesh is opaque and flakes easily before serving.

Warrior’s Pro Tips

• Foraged herbs bring local identity — fennel for coasts, wild garlic inland.
• Cook whole fish for maximum flavour and nutrients — eat with hands, warrior-style.

Serving & Ritual

Serve hot, shared straight from the fire. Eating fish this way is a reminder of self-sufficiency and respect for the hunt — the warrior’s bond with water and flame.

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