Fish with Greek compound butter
This compound butter – a mixture of butter and other ingredients – combines Greek flavors of olives, lemon, dill and capers. Quick to make it is a simple and delicious way to top fish, steaks, chicken and just about any green vegetable you can think of from broccoli in the fall and winter to summer zucchini and green beans.
- 2 cloves garlic, minced
- 4 tbs chopped dill
- 8-10 leaves mint, finely chopped
- 4 sprigs parsley, finely chopped
- Zest of 1 lemon
- 6 Kalamata olives, finely chopped
- 2 t capers, rinsed and chopped
- 1 cup butter (8 oz)
- Lemon juice
- Mix everything together in a bowl, blending with a spatula, pastry cutter or your hands. Season to taste with salt, pepper and lemon juice. Wrap in plastic wrap and store in the refrigerator for a week or the freezer for up to 6 months.
- To serve with fish, place whitefish filets on foil. Top with several slices of the butter and a lemon round or 3. Close foil over fish sealing ends of packet tightly. Bake on a rimmed sheet pan in a pre-heated 400 F oven until done, about 7-14 minutes depending on the fish and the thickness of the filet.