This Recipe Serves 4.

Fish

• 400g firm-fleshed white-fish fillet, your favourite, we used snapper
• 1 tablespoon extra-virgin olive oil
• Salt
• 10g butter
• Freshly ground black pepper
• 1 bay leaf, cut in half (optional)
• Fresh herbs, such as chives, parsley, tarragon, or chervil (optional)
• 1 tablespoon unsalted butter
• 3 thin lemon slices
• 1 tablespoon dry white wine or water

Sauce

• 20g butter
• Pinch salt and pepper
• 1 tbs drained capers, chopped
• 1 tbs chopped fresh dill
• 1 tbs chopped parsley
• 1 tbs chopped chives
• 1 1/2 tbs fresh lemon juice
• 1 tablespoon dry white wine or water

Fish

1. Heat the oven to 200C.
2. Cut a large piece of foil and smaller piece of baking paper.  Place the smaller baking paper on the foil and make sure the foil sides are erected up so you can capture the liquid. 
3. Place fish on the baking paper and drizzle with olive oil rubbing all over the fish and season with salt and pepper.
4. Lay the bay leaf and a few sprigs of herbs (if using) on top of the fish. Break the butter into little pieces and arrange them on top of the herbs.
5. Place the lemon slices over everything and drizzle with the remaining oil and wine.
6. Fold the foil over to cover the fish crimping the edges together leaving around 5cms above for steam to be captured.
7. Place the foil on a tray and place in middle of oven and back for around 12 mins.
8. Steam potatoes with skin on and broccoli until tender.

Sauce

1. Meanwhile, melt butter in a pan over medium-low heat. Once melted add wine, lemon, dill parsley, chives capers and let simmer for 1 minute.  Season with salt and pepper and drizzle over fish.

We've used Dill, Parsley and Chives in this recipe, but you can use any of your favourite herbs. You can even add a touch of Garlic if you like for extra flavour.

We'd love to know what you think of this recipe.
Please email your feedback to sharrelle@weightloss.com.au.

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