1/2 cup olive oil
1 cup butter
2 tablespoons Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 tablespoons Dijon mustard, divided
1 teaspoon paprika
In a large saucepan, heat olive oil over medium heat. Add butter and Worcestershire sauce; cook, stirring, for 1 minute, or until butter is melted. Remove from heat. Add parsley, oregano, basil, rosemary, sage, thyme, cayenne pepper and mustard. Mix together, stirring just to blend. Pour mixture into a large glass dish.
Cover the dish with aluminum foil and refrigerate overnight. In the morning, fill shell with the marinated fish.
Remove foil and sprinkle marinated fish with remaining olive oil and Worcestershire sauce. Cover with foil and refrigerate overnight.
Remove foil and marinate fish in refrigerator overnight. After overnight, remove foil and place in refrigerator to cool completely.
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