Prep 10 mins
Cook 0 mins
Sprinkle onto fish or seafood before baking or grilling. Add the blend to fish soup and sauce; use for making court bouillon for poaching fish and shellfish.
- 5 teaspoons dried basil
- 5 teaspoons crushed fennel seeds
- 4 teaspoons dried parsley
- 1 teaspoon dried lemon peel
- Combine all herbs and store in a tightly closed glass jar at room temperature.