Preheat the grill to 200°C (400°F).In a medium-size mixing bowl, combine the olives, sundried tomatoes, feta, parsley, shallot, and spice mix. Mix everything to combine.Gently stuff the fish with the feta mixture. Top the mixture with the lemon slices. Use butcher’s twine if needed to keep the stuffing in place.Place the fish on the grill and cook for about 20–25 minutes or until the fish is cooked through to an internal temperature of 60°C (140°F).While the fish is grilling, combine the butter, vinegar, chives, tarragon, basil, parsley, jalapeno, and red pepper flakes in the bowl of a food processor. Pulse until the herbs are evenly distributed.Transfer the butter mixture to a small saucepan and gently melt over medium-high heat. Once melted, remove from the heat.Five minutes before the fish is done cooking, use a pastry brush to brush the fish with the melted herb butter.Once the fish has reached an internal temperature of 60°C (140°F), remove from the grill. Drizzle the leftover herb butter over the fish before serving.Source : Valentine Thomas

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ingredients for fish: 1 whole fish of your choice, 907 g (2 lb), cleaned and gutted 1/4 cup (60 ml) sundried tomatoes, roughly chopped 1/4 cup (60 ml) feta cheese, crumbled 2 tablespoons (30 ml) fresh parsley, minced 1 small shallot, thinly sliced 1/4 cup (60 ml) pitted kalamata olive, roughly chopped 1 tablespoon (15 ml) Nordic Summer Spices 1 lemon, sliced 1 tablespoon (15 ml) garlic, minced ingredients for herb butter 1/2 cup (120 g) unsalted butter, softened 1/4 cup (60 ml) champagne vinegar 3 tablespoons (45 ml) chives 1 1/2 tablespoon (23 ml) tarragon 1 1/2 tablespoon (23 ml) basil 1 tablespoon (15 ml) italian parsley 1/4 of jalapeño, roughly chopped 1/4 teaspoon (1,25 ml) red pepper flakes 1 clove of garlic, finely chiseled