Herb Butter Baked Dory with Rosemary and Lemon
“A quick rummage through the freezer and fridge created this super quick and easy fish recipe. If you don’t have a particular ingredient on this list, just use what you have and make it your own stay-at-home favourite.”
– Brian Kennett, Co-founder of Chillax BBQ (facebook.com/ chillaxbbq) and food blog islifearecipe.ne
- 2 dory fillets
- Olive oil
- Sea salt and black pepper
- 1 lemon
- A few sprigs of fresh rosemary
- 2 tablespoons herb butter
Ingredients for the herb butter
- 2 tablespoons unsalted butter, softened
- A few leaves of fresh rosemary or thyme
- Preheat the oven to 180 degrees Celsius.
- Rinse the dory fillets and pat dry.
- Line a baking tray with aluminium foil and lay the fillets down.
- Drizzle over some olive oil and give a good sprinkle of sea salt and cracked black pepper.
- Lay on fresh rosemary sprigs.
- Cut the lemon into slices and place them on top of the rosemary.
- Roughly chop the rosemary or thyme leaves and mix them with the softened butter. This freezes well too, so you can make it in bulk, pop it in a resealable bag and keep the rest in the freezer.
- Spread the herb butter in dollops across the lemon slices.
- Bake in the oven for around 20 minutes, until the fish is cooked through. It should still be moist because of the herbed butter, which will melt and poach the fish from the underside.
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