4 tablespoons butter
bow-shalok, finely chop
2 cloves censara, squeeze
1-2 tablespoons fresh dill, chopped
salt and pepper
the juice of 1 lemon + 1 teaspoon lemon zest
Heat the oven to 230 degrees. Cover a baking tray with foil or baking paper. In the butter sauté the shallots until soft. Then add the zest and the squeezed out garlic. After a minute pour in half the lemon juice. Fish put on a baking sheet. Season with salt and pepper. Then put the fried mixture, sprinkle with half of the dill. Send to bake for 12-17 minutes. The fish is ready sprinkle the rest with lemon juice, sprinkle with dill and serve.