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| Grilled Fish with Herb Butter |
Grilled Fish with Herb Butter
Preparation Time: 1 Hours
Ingredients
720 gm Betki fish fillet
white peeper to taste
salt to taste
60 ml olive oil
120 ml lemon juice
160 gm Broccoli, cut into florets
160 gm carrots, sliced thick
240 gm baby potatoes
For the herb butter
150 gm softened butter
25 ml white wine
30 ml lemon juice
30 gm onions, finely chopped fine
1 tsp thyme, finely chopped
1 tsp rosemary, finely chopped
1 tsp basil, finely chopped
1 tsp parsley, finely chopped
Method
For herb butter
Reduce the white wine and lemon juice with Cool.
Mix the chopped onions with herbs and softened butter.
Mix well, roll in butter paper and refrigerate.
For the fish
Clean and cut the fish fillet into uniform half inch thick pieces.
Marinate with salt, pepper, half the olive oil and lime juice for half and hour.
Steam the vegetables and roast the baby potatoes, add salt and toss in butter.
Heat olive oil in a non-stick pan.
Cook the fish over medium-high heat on both sides.
Arrange on a plate and serve with vegetables and warmed herb butter.
Serves 4