small bunch of fresh rosemary
small bunch of fresh sage
5 garlic cloves, peeled and smashed
flaky salt and freshly ground pepper
seeds from 2 pomegranates
handful of fresh mint, finely chopped
4 limes, halved
Well ahead, ideally the night before, spatchcock the quail by cutting out the backbones and pressing the birds flat. Place in a large container with torn rosemary, sage, garlic and a dousing of olive oil. Mix all ingredients together until the birds are well coated, cover with plastic wrap, and leave to marinate, overnight if possible.
Preheat the oven to 350˚ F. Remove the birds from the marinade and dust off any herbs. Season with salt and pepper.
Preheat a heavy skillet over high heat. Cook each quail, skin side down for 5 minutes until golden. Then turn them over and cook the other side for 3-5 minutes. Place all the quail on a baking tray and finish in the hot oven for about 10-12 minutes. Watch them carefully so they do not burn.
To serve, sprinkle with the pomegranate seeds, freshly chopped mint and a drizzle of olive oil. Serve with lime pieces.