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Ingredients

  • 75 g butter, softened
  • 1 tbsp dill, chopped finely
  • 1 tbsp chives, chopped finely
  • 1 tsp fresh thyme, chopped finely
  • 2 lemon sole, head removed & skinned both sides
  • a little olive oil

Method

  1. To make the herb butter. Mix the butter , herbs and salt and pepper together in a small bowl. Put onto a piece of clingfilm . Shape into a sausage shape and roll up in the clingfilm. Chill in the fridge until firm.
  2. Pre-heat the grill to high. Line a baking tray with foil.
  3. Brush both sides of the fish with olive oil and season.
  4. Grill on one side for 5 minutes until lightly golden.  Carefully turn over and grill on the other side for another 5 minutes.
  5. Just before the end, cut 3 slices of butter and place on top of the fish. Grill for a few seconds to melt.
  6. This will make enough herb butter for 2 to 3 fish.
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