Method:
1 Preheat oven 220°C fan forced.
2 Place herbs and a drizzle olive oil in a bowl, season with salt and pepper. Coat quail with marinade.
3 Heat oil in a frying pan over high heat. Add quail and lemon halves, cook 2-3 minutes each side or until quail is seared. Transfer to oven, and roast for 10-12 minutes or until cooked through.
4 Heat stock in a frying pan over high heat. Add peas and sage, cook 3-4 minutes or until peas are heated through. Add crumbled fetta just before serving.
5 Spoon pea mixture onto a plate, top with the quail and caramelized lemon. Serve