for 4 person

Lime & dill butter

80 g	butter, soft
1	lime, rinsed with hot water, dabbed dry, grated zest and reserved juice
2 sprig	dill, finely chopped
¼ tsp	sea salt

Vegetables

1 tbsp	olive oil
2	spring onions incl. green parts, cut into rings
400 g	baby spinach
1	broccoli (approx. 300 g), cut into florets
½ tsp	salt
a little	pepper

Parcels

4	baking paper
a little	olive oil
4	skinless pike-perch fillets (each approx. 250 g)
1 tsp	salt
1 tbsp	white vermouth (e.g. Noilly Prat)

How it's done

Lime & dill butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the lime zest, dill and salt, set aside.

Vegetables

Heat the oil in a non-stick frying pan. Briefly sauté the spring onions. Gradually add the spinach and sauté until all the moisture has evaporated. Add the broccoli and cook briefly, add 1 tbsp of lime juice, season.

Parcels

Drizzle a little oil in the centre of each piece of baking paper. Add the vegetables, salt the fish and place on top. Drizzle with the vermouth. Fold the pieces of baking paper to form little parcels and tie with kitchen twine. Place on a baking tray with the seam facing upwards.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C. Open the parcels, serve with the lime & dill butter, drizzle with the remainder of the lime juice.

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