Lemon Herb Butter Baked Kurau in Foil

Prep Time: 7 mins | Cook Time: 18 mins | Serves: 4 pax

Ingredients

• 600 grams Threadfin Kurau block cuts
• 3 tablespoons butter, softened
• 3 garlic cloves, minced
• 1 lemon, zested and juiced
• 1 teaspoons dried mixed herbs (thyme, rosemary, parsley)
• 0.5 teaspoons salt
• 0.3 teaspoons black pepper
• 2 tablespoons olive oil
• 1 lemon, sliced into rounds (for topping)
• 1 tablespoons fresh parsley, chopped (garnish)

Instructions

1. Make lemon herb butter
   Preheat oven to 200°C. In a small bowl, mix softened butter, minced garlic cloves, lemon zest, dried mixed herbs,  salt and black pepper until combined.
2. Prep the foil packets
   Place each Threadfin Kurau piece on a sheet of aluminium foil. Drizzle with olive oil and squeeze lemon juice over each piece.
3. Top with butter and lemon
   Spread the herb butter generously over each fish block. Top with 1 lemon, sliced into rounds (for topping) slices.
4. Seal and bake
   Fold and seal each foil packet tightly. Place on a baking tray.
5. Bake
   Bake at 200°C for 15–18 minutes until the fish is cooked through and flakes easily.
6. ​Garnish and serve
   Open foil packets carefully. Garnish with chopped fresh parsley and serve  immediately with your choice of sides.
   
   

Cooking Tips

• Seal the foil packets tightly so the steam stays inside and keeps the fish moist. 
• Open the foil carefully — the steam is very hot. 
• For a slightly caramelised top, open the foil for the last 3 minutes of baking.
  
  

Suggested Food Pairing