Start by scoring the fish on each side. Season the outside and the inside of the fish with Fleur de sel La Belle Excuse. Stuff the inside of the fish with lemon slices, red onion slices, thyme and rosemary. Drizzle some olive oil on the fish and place on a grilling rack and close tightly. You can also use kitchen twine to tie the fish tightly and place directly on a grill. Grill on medium high heat for 6-8 minutes on each side or until both sides are golden and crispy. Set aside to rest.
Combine all the ingredients for the salad in a large mixing bowl. Taste for seasoning. Place salad directly onto the grilled fish and serve immediately.
