Ingredients Jump to Instructions ↓

  1. 4 sea perch fillets

  2. 2 lemons For Butter:

  3. 1/4 cup butter

  4. 1/2 teaspoon salt

  5. 1/3 teaspoon black pepper

  6. 2 teaspoons finely chopped parsley

  7. 1 teaspoon chopped dill

  8. 1 teaspoon chopped chives

  9. 1 tablespoon very finely chopped red bell pepper

  10. 1 garlic clove, finely chopped For Zucchini:

  11. 4 small zucchini s dill sprigs for serving

Instructions Jump to Ingredients ↑

  1. FOR FISH AND BUTTER: Cut one lemon in two and squeeze half over the fish. Cut the remaining half into 2 wedges and the other lemon into 4 wedges and set aside. Mash the butter with salt, pepper, herbs, bell pepper and garlic. Spread over the fish and pan-fry until cooked through, turning once. FOR ZUCCHINI: Slice zucchinis lenthwise without cutting through the stalk end. Drop into boiling, lightly salted water to simmer until just tender. Drain well. TO SERVE: Arrange fish and zucchini on plates with white rice, lemon wedges and sprigs of dill. Spoon any sauce left in the pan evenly over the fish. NOTE: Parsley and dill can be replaced with 2 teaspoons of fresh coriander.


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