Savoury Buttered Fish Recipe:

Ingredients

1 small cucumber, thinly sliced
1 lb (500 g) white fish fillets*, (thawed if frozen)
Lemon juice
Salt
Tomato Chive Butter , (see recipes below) or
Herb Butter or
Lemon Parsley Butter

Tomato Chive Butter:
1/2 cup (125 mL) softened butter
1 tbsp (15 mL) tomato paste
1 tbsp (15 mL) dried chives
1 tsp (5 mL) lemon juice
Salt and pepper, to taste

Herb Butter:
1/2 cup (125 mL) softened butter
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) dried herbs, (tarragon, dill, basil or oregano)
Salt and pepper, to taste

Lemon Parsley Butter:
1/2 cup (125 mL) softened butter
1 1/2 tbsp (25 mL) lemon juice
2 tbsp (30 mL) chopped fresh parsley

Preparation

Preheat oven to 450 ºF (230 ºC).

Place overlapping cucumber slices in centre of a large piece of foil shiny side up. Pat fish dry and arrange in single layer on top of cucumber. Sprinkle with lemon juice and salt. Bring edges of foil together; fold to seal.

Place on baking sheet. Bake 10 minutes or until fish flakes with fork. Drain fish and cucumber.

Serve with Tomato Chive Butter, Herb Butter or Lemon Parsley Butter.

Tomato Chive Butter:
Cream softened butter. Gradually beat in tomato paste, dried chives and lemon juice. Add salt and pepper to taste.

Makes about 1/2 cup (125 mL).

Herb Butter:
Cream softened butter. Gradually beat in lemon juice and dried tarragon, dill, basil or oregano. Add salt and pepper to taste.

Makes about 1/2 cup (125 mL).

Lemon Parsley Butter:
Cream softened butter. Gradually beat in each lemon juice and chopped parsley. Add salt and pepper to taste.

Makes about 1/2 cup (125 mL).