Herb fish fillet with lemon butter

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash lemon with hot water. Rub the peel of 1/3 third of the lemon thinly. Mix butter, salt, pink berries and lemon zest with the whisk of the hand mixer. Pour the mixture onto a piece of baking paper, form into a roll (approx. 2.5 cm Ø) and chill.

2. 2

   Cut 2/3 of the lemon into thin slices, halve the slices. For the cucumber salad, rinse cucumbers, grate dry and slice into thin slices. Season with salt and pepper. Rinse dill, dab dry, pluck off flags and cut into small slices.

3. 3

   Mix half of it with the cucumber slices. Let the cucumber salad stand for at least 15 minutes. Spread 4 pieces of aluminium foil (each about 30 cm long) thinly with oil in the middle. Rinse fish fillet, dab dry, remove bones with tweezers.

4. 4

   Sprinkle the fish fillet with salt and pepper and place on the aluminium foil with the lemon slices. Rinse the chervil and parsley, dab dry and remove the leaves. Put some chervil leaves aside for garnishing.

5. 5

   Chop the parsley and remaining chervil, mix with the remaining chopped dill and spread on the fish pieces. Seal aluminium foil over the fish pieces. Place the parcels on the grill rack.

6. 6

   Cook the fish pieces at low heat for 8-12 minutes. Season cucumber salad with olive oil, salt and pepper. Cut butter into slices. Arrange fish fillet in aluminium foil with lemon butter and cucumber salad on plates.

7. 7

   Garnish with chervil.

Nutrition Facts

KCAL
280 kcal

CARBS
5 g

FATS
15 g

PROTEINS
30 g