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40 minutes
15 minutes
55 minutes
- 2 lemons, rind finely grated, juiced
- 82.50 gm white wine
- 40.00 ml chopped fresh dill
- 40.00 ml chopped fresh chives
- 4 x 300g blue eye travalla/cod fillets
- Lemon wedges, to serve
- Salad, to serve
- In a glass or ceramic dish, mix together the lemon rind, lemon juice, white wine, fresh dill, and fresh chives.
- Coat blue eye trevalla/cod fillets in the wine mixture and let marinate for 30 minutes. Drain before cooking.
- Preheat a barbeque or chargrill pan over medium-high heat. Cook the fish for 5-7 minutes on each side until it easily flakes with a fork. Serve with lemon wedges and a salad made with rocket, avocado, and cucumber.
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