Recipe Centre

Herb-baked fish with tartare sauce

Ingredients
800 g firm fresh fish fillets, skinned
salt and freshly ground black pepper
50 ml dry white wine
2 lemons, juice
soft butter
45 ml chopped fresh mixed herbs
TARTARE SAUCE
200 ml mayonnaise
1 gherkin, finely chopped
30 ml capers
15 ml spring onions
5 ml lemon juice
5 ml Dijon mustard

Method:
Mix all the ingredients for the tartare sauce and chill. Preheat the oven to 180 ºC. Grease a large sheet of aluminium foil with plenty of soft butter. Place the fish on top, dot with butter, season and sprinkle with wine and lemon juice on top. Scatter the herbs over and wrap the fish in the foil. Bake for 15 to 20 minutes or until the fish can be easily flaked with a fork. Serve with the tartare sauce and chips, if desired.

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