1 fish (robalo, namorado, badejo, dourado or other) of approximately 2 kg, cut into postes of about 2 cm thickness
1/4 cup freshly squeezed lime juice
Salt to taste
For the butter
1/2 cup unsalted butter at room temperature
1 clove of garlic
3 tablespoons freshly squeezed lime juice
4 tablespoons chopped fresh herbs (any combination of parsley, dill, chives or thyme)
1 fish (robalo, namorado, badejo, dourado or other) of approximately 2 kg, cut into postes of about 2 cm thickness
1/4 cup freshly squeezed lime juice
Salt to taste
For the butter
1/2 cup unsalted butter at room temperature
1 clove of garlic
3 tablespoons freshly squeezed lime juice
4 tablespoons chopped fresh herbs (any combination of parsley, dill, chives or thyme)
Season the fish postes with lime juice and salt
Place in a refractory baking dish
Bake at moderate heat (180°C) for about 15 minutes or until cooked through
In a food processor or blender, combine the butter, garlic, and herbs
Blend well
Shape into a roll of 5 cm length and 5 cm diameter
Wrap tightly in plastic wrap and refrigerate for an hour
Cut a slice of butter for each fish post
Place over the fish
Return to the oven for another minute or until the butter starts to melt
Serve hot
Note: Accompaniment: mashed potatoes.
