Herb-baked fish with tartare sauce

Name: Herb-baked fish with tartare sauce
Yield: 4 servings
Cuisine: Bake
Ingredients: 800.00 g fish fillets skinned; sea salt and freshly ground black pepper; 50.00 ml wine dry white; 2.00 lemon juice only; butter soft; 45.00 ml fresh mixed herbs chopped; 200.00 ml mayonnaise; 1.00 gherkins finely chopped; 30.00 ml capers; 15.00 ml spring onions; 5.00 ml lemon juice; 5.00 ml Dijon mustard

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (12)

800.00 g	fish fillets — skinned
	sea salt and freshly ground black pepper
50.00 ml	wine — dry white
2.00	lemon — juice only
	butter — soft
45.00 ml	fresh mixed herbs — chopped

TARTARE SAUCE

200.00 ml	mayonnaise
1.00	gherkins — finely chopped
30.00 ml	capers
15.00 ml	spring onions
5.00 ml	lemon juice
5.00 ml	Dijon mustard

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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.