Ingredients:
- 4 no Fish fillets (avg. 175 gms each)
- 30 gms Olive oil
- 12 gms Rosemary leaves
- 10 gms Black pepper (crushed)
- 20 gms Refined flour
- To taste Salt
For LEMON BUTTER SAUCE
- 80 gms Butter
- 60 ml Lemon juice
- 15 gms Fresh parsley (chopped)
- To taste Salt
Method:
- Preheat the grill to high.
- Brush the fish with the olive oil and season with rosemary, salt and freshly ground black pepper. Keep aside for 5 mins.
- Dush the fish fillet with refined flour and shake it to remove excess flour.
- Cook the fish under the grill until just cooked through (the flesh will be opaque and will flake easily when tested with a fork). This will probably take 6-8 minutes, depending on the thickness of the fillets.
- Meanwhile, melt the butter in a small saucepan over medium heat, then add the lemon juice and parsley.
- Cook until foaming, then pour over the fish.
Serve by garnishing with chopped parsley and accompanied with mashed potatoes & grilled vegetables.