Dill and fish are a wonderful match, and combining the fish with a little carrot and tomato is very simple and something just a little different. Serves 4
2 Tbsp butter
1 tsp dill
2 cloves garlic, minced
1 carrot, cut in thin strips
1 fresh tomato, diced
600g flounder fillets
- Preheat oven to 160 C. Heat butter in a skillet over low heat. Add dill and garlic, stirring to prevent browning.
- Add carrots and saute for 7 minutes.
- Add tomato and continue to saute for 5 minutes.
- Place flounder fillets in the centre of squares of foil and top with carrot mixture. Fold foil so that the fish is completely enclosed. Place in baking dish and bake for 7-10 minutes. Serve immediately with steamed vegies.