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.

Ingredients

dried basil↗5 teaspoons
crushed fennel seeds5 teaspoons
dried parsley↗4 teaspoons
dried lemon peel↗1 teaspoon

Step-by-step instructions

1
Combine all herbs and store in a tightly closed glass jar at room temperature.

Source: food.com

Original recipe ↗

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