|60 ml||butter — soft|
|15 ml||lemon juice|
|garlic — cloves, crushed|
|30 ml||fresh chives — chopped|
|15 ml||olives — black, chopped|
|15 ml||fresh dill — chopped|
|15 ml||lemon — zest only|
|salt and freshly ground black pepper|
|potato — boiled and cut into thick slices|
|tomatoes — sliced|
|200 g||english spinach — washed|
|250 g||kingklip — thick-cut|
|red onion — thinly sliced into rings|
|mixed green salad|
1 SAVOURY BUTTER
Mix the ingredients together and set aside.
2 Preheat the oven to 180°C. Cut four large squares of grease-proof paper and place onto a flat surface.
Arrange three slices of potato onto each square, and top with the tomatoes.
4 Top the tomatoes with the spinach, and place a portion of fish onto that.
5 Divide the butter into four portions and spread all over the fish. Top with the onion rings.
6 Fold the paper over the fish so it’s sealed, and bake for 20 minutes.
7 TO SERVE
Place a parcel onto each plate and let your guests unwrap their own. Serve with the salad.