Blue-eye cod with herb butter

    20 mins

    White fish are low in cholesterol and kilojoules, but high in valuable minerals, including potassium and phosphorus, and have useful quantities of niacin.

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    Serves: 4 

    • 1½ tablespoons unsalted butter, softened
    • 2 teaspoons reduced-fat cream cheese
    • 3 teaspoons snipped fresh dill
    • 1 teaspoon snipped fresh chives
    • 1 teaspoon drained horseradish
    • 1/2 teaspoon grated lemon zest
    • 2 tablespoons (30ml) lemon juice
    • 4 blue-eye cod or thick bream fillets (200g each)
    • 4 sprigs fresh dill
    • 100g mixed salad leaves

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Preheat the griller. Beat together the butter and cream cheese in a medium bowl until well combined. Stir in the dill, chives, horseradish, lemon zest and lemon juice.
    2. Grill the fish 15 cm from the heat for 2 minutes each side or until the fish is just cooked through. Serve topped with the herb butter and garnished with the dill sprigs. Arrange the salad leaves alongside.

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