This is not so much a recipe for Wine & Dine Wednesday but a concept I often use when making fish. Fresh herbs can add so much flavor to your cooking. But fish can be so delicate, that I want a hint of the herbs, but I don’t want them to overpower the dish. I simply place a good sized stem of the herbs on top of the fish before it heads into the oven. The heat during cooking will help the herbs release their natural oils. You will get just the slightest hint of the herb-y flavor when you are enjoying your meal with the flavor of the fish being the star.