1/2 cup unsalted butter or margarine, at room temperature
2 tablespoons freshly squeezed lemon juice
3 tablespoons chopped parsley
3 tablespoons finely chopped green onion
to taste
1 kg eel fillets
1/2 cup unsalted butter or margarine, at room temperature
2 tablespoons freshly squeezed lemon juice
3 tablespoons chopped parsley
3 tablespoons finely chopped green onion
to taste
1 kg eel fillets
Whisk the butter or margarine in a saucepan until smooth
Add the lemon juice, parsley, green onion, and salt
Stir well to combine
Cover the saucepan with plastic wrap or aluminum foil
Refrigerate for later use
Preheat the oven to moderate heat (170°F)
Meanwhile, warm the sauce over low heat
Place half of the sauce in a baking dish, add the eel fillets on top, and pour the remaining sauce over them
Bake in the preheated oven for about 20 minutes, or until the fish is cooked to your liking.
