Instructions: Dry the fish. Generously butter 4 pieces foil large enough to enclose fish and lay fish on top.

Dice onion, mix with roughly chopped herbs.

Season cavity of fish and fill with herbs and a couple of lemon slices.

Place a generous knob of butter on each fish.

Moisten each fish with wine and lemon juice, enclose loosely in foil to seal.

Place on an oven tray, cook in preheated oven 200C/400F 10-15 minutes or until cooked through.

Serve with buttered boiled potatoes and squash.

Any fresh herbs may be used:
parsley, dill, thyme, chervil, basil.

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