Fish in lemon, butter and dill sauce

This was inspired through sheer laziness and a burning desire to have as little to wash up as possible.

Not pots, pans or real cooking required, it combines the freshest ingredients in one itty bitty parcel of fishy fabulousness.

As the fish cooks, the butter melts and combines with the lemon juice. The liquid steams the fish to perfection and all the flavour and juices is sealed into the foil packet. When you open it, the aroma of lemon, butter and dill hits you, and you get a morsel of just-cooked fish, swimming in a buttery, lemony, herby sauce. OMFG.

For 8 servings:

• 2 fillets of firm fleshed white fish
• 4 sprigs of dill
• 1 lemon, sliced
• Juice of 1 lemon
• 250g butter
• Freshly ground pepper and salt

Cut the fish fillets into 4 pieces each. Place on a piece of tin foil and season with pepper and salt. Squeeze a little lemon juice on.

Lay one or two slices of lemon and 1/2 a sprig of dill on each piece of fish and wrap tin foil tightly.

Barbecue for 10 minutes or bake in a 200C oven.

See the rest of the BBQ Bonanza menu here:

• Roasted garlic hummus
• Mussels in white wine broth
• Singaporean BBQ chicken wings
• Fish in lemon, butter and dill sauce
• Honey, mustard and herb beef kebabs 
• Mediterranean salad
• Roasted garlic mashed potatoes