|salt and freshly ground black pepper|
|80.00 g||butter — cold, cubed|
|60.00 ml||fresh parsley — chopped|
Heat lemon juice in a small saucepan. Add salt and pepper and whisk in cold butter cubes, a few at a time. Continue whisking for a second or two, the sauce should thicken slightly.
Fold in chopped parsley and spoon over grilled fish fillets just before serving (see grilled linefish recipe).