Pass the garlic through a press and add oil, chopped herbs, juice and lemon zest to it. Mix well.
At the capelin, remove the insides and head, rinse well and dry with paper towels. Put the fish in a bag, salt and pepper to taste, shake the bag well so that the spices are evenly distributed.
Add dressing to the bag and shake again.
Leave the capelin to marinate for several hours, but you can also for the night.
Gently place the fish on the grill and cook over an open fire until brown on both sides. One side will take 3-8 minutes, depending on the heat.
Serve with sauce or to any side dish.