400 g of snapper fillet
1/2 onion slices
1 tablespoon herb butter
Lemon and salt to taste
400 g of snapper fillet
1/2 onion slices
1 tablespoon herb butter
Lemon and salt to taste
Making the Herb Butter
Chop six different herbs (thyme, oregano, rosemary, marjoram, sage, and tarragon)
Blend the herbs with butter in a food processor without salt for 20 minutes
Leave it in the freezer for 15 days to mature
Method of Preparation
Season the fish with lemon and salt and grill it in herb butter
When well grilled, add onion slices and wait until they dry out
Ready! Just serve with rice and white potatoes, or suggest other accompaniments like broccoli rice and sautéed potatoes.
