INGREDIENTS

INSTRUCTIONS

Choose a gratin or baking dish which will take the steaks side by  side
and use some of the butter to grease it thickly. Put the fish  into it
and season with a squeeze of lemon, a generous grinding of  black
pepper and a little salt.  Cover and set aside in a cool place  until
ready to cook.  To cook, simply dot the fish with the remaining butter,
cover with  foil and bake at 375-400 F (190-200 C) gas mark 5-6 for 20
to 25  minutes until the fish is hot and tender. While it cooks, chop
coarsely and mix together heady handfuls of aromatic herbs.  I would
probably use something like 8 tablespoons parsley, 6 of chives, 4 of
mint and no more than 2 teaspoons each of lemon thyme and tarragon.
You may prefer to use a little dill or fennel in place of tarragon,  or
to concoct some quite different cocktail of your own.  Scatter nearly
half the herbs on a warm serving dish and lay the fish  steaks on a bed
of herbs. Scatter more herbs over the fish, spoon on  the buttery
cooking juices then the remaining herbs. Serve with  wedges of lemon
and steamed new potatoes.  (Other vegetables are best  served as a
separate course.)  Source: Philippa Davenport in "Country Living"
(British), May 1988.  Typed for you by Karen Mintzias  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 207
Calories From Fat: 202
Total Fat: 23g
Cholesterol: 61mg
Sodium: 3.3mg
Potassium: 22mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: <1g