Lemon Salmon

75 g (3 oz.) butter
1 clove garlic – peeled and crushed
1 lemon – juice and rind
1 Tbs. chopped fresh dill
4 150g (6 oz) salmon steaks
4 Tbsp. dry white wine
dill to garnish

Heat your oven to Gas Mark 6, 200C or 400F.
Take a small bowl and cream the butter, garlic, lemon rind, juice, dill and a few twists of black pepper.
Take four pieces of foil and brush with olive oil.
Place a piece of salmon in the centre of each one and divide the butter mixture between them. Bring up the edges and put a tablespoon of wine into each parcel.
Seal and bake in the over for about 20 minutes – test after 15 minutes – if the fish is firm to the touch, then it’s done, but I generally find it needs an extra 5.
This salmon recipe is easily adaptable for other types of fish – try mahi mahi, tilapia, trout, tuna steaks – anything you fancy.