- 1 cup creamed butter
- 1 tablespoon minced chives
- 1 tablespoon minced parsley
- 1 teaspoon oregano
- 6 pan-dressed bream - (abt 1/2 lb ea)
- Salt to taste
- Freshly-ground black pepper to taste
- 1 lemon
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 mixture, 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 minutes, turning once. Serve in the foil.
This recipe yields ?? servings.