Herb-baked fish with tartare sauce


Ingredients 13
Servings 4
Time

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.
 

Read more on: fish/seafood  |  bake
 

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