Blue-eye cod with herb butter

Blue-eye cod with herb butter


Be the first to make this!

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

Janet Mitchell

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate