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12
Easy
45 min
By Jo Pratt
Published 2009
This recipe will take a bit of pre-planning because you may have to order the fish and then you’ll need to cook it the day before, to allow time for it to cool down. That aside, it is a very simple recipe and the quantities can be scaled down for fewer people.
Place the fish in the middle of a large double piece of foil that has been buttered generously with most of the 50g of butter. Place the remaining butter in the fish cavity with the sliced onion, bay leaves, dill sprigs