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Ingredients
- 1 c. creamed butter
- 1 Tbsp. chopped chives
- 1 Tbsp. chopped parsley
- 1 tsp oregano
- 6 x pan-dressed bream - (abt 1/2 lb ea) Salt to taste Freshly-grnd black pepper to taste
- 1 x lemon
Directions
- Before leaving on your fishing trip, make an herb butter by blending the chives, parsley, oregano and creamed butter.
- Pack in a small waterproof container, and store on ice. Also carry an 18-inch square of aluminum foil for each bream.
- At meal time, spread each piece of foil rather thickly with the herb-butter mix, leaving two inches of unbuttered border all around. Put a fish on each piece of foil, salt and pepper to taste, and squeeze on a little lemon juice. Then fold the foil around the fish, and double fold the edges to seal in the juices.
- Place a cooking grate six to eight inches above the fire, and grill 25 to 30 min, turning once. Serve in the foil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 268g | |
| Calories 1642 | |
| Calories from Fat 1620 | 99% |
| Total Fat 184.35g | 230% |
| Saturated Fat 116.66g | 467% |
| Trans Fat 0.0g | |
| Cholesterol 488mg | 163% |
| Sodium 1311mg | 55% |
| Potassium 149mg | 4% |
| Total Carbs 4.21g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.1g | 1% |
| Protein 2.59g | 4% |
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