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Blue-Eye Cod with Herb Butter

White fish are low in cholesterol and kilojoules, but high in valuable minerals, including potassium and phosphorus, and have useful quantities of niacin.

Blue-Eye Cod with Herb Butter
White fish are low in cholesterol and kilojoules, but high in valuable minerals, including potassium and phosphorus, and have useful quantities of niacin.
Ingredients
  • 1½ tablespoons unsalted butter, softened
  • 2 teaspoons reduced-fat cream cheese
  • 3 teaspoons snipped fresh dill
  • 1 teaspoon snipped fresh chives
  • 1 teaspoon drained horseradish
  • ½ teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 4 blue-eye cod or thick bream fillets (200 g each)
  • 4 sprigs fresh dill
  • 100g mixed salad leaves, for garnishing
Instructions
  1. Preheat the grill.
  2. Beat together the butter and cream cheese in a medium bowl until well combined. Stir in the dill, chives, horseradish, lemon zest and lemon juice.
  3. Grill the fish 15 cm from the heat for 2 minutes each side or until the fish is just cooked through.
  4. Serve topped with the herb butter and garnished with the dill sprigs. Arrange the salad leaves alongside.

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