2 Fillets of fish – Salmon, Blue eye, and barramundi all work beautifully.
Handful of basil chopped
Handful of parsley
1 clove of garlic, crushed and chopped
1 knob of ginger, crushed and sliced.
30 gms of butter
Juice of 1 lemon
Preheat oven to 200 degrees.
In a mortar and pestle, combine basil, parsley, garlic, ginger, chilli, olive oil, lemon zest, juice of one lemon, and a decent splash of olive oil and work into a paste. Alternatively you can use a blender.
Season your fish with salt and pepper.
Place fish on a layer of tin foil, and cover with the herb mixture. Add a slice of butter, and a splash of white wine. If you’re worried about butter you can leave this out, but as we all know, butter and fish are a match made in heaven. Carefully fold the tin foil over the fish, and make a nice tight package. Place fish onto a baking tray, and place in the over for 20 minutes.
After 20 minutes take the fish out, leave in foil and rest for 5 minutes.
Carefully place fish on the plate, and spoon over the sauce