4 orange roughy fillets
3 tbsp butter
3 cloves garlic, minced
3 tbsp olive oil (plus extra to grease tray)
salt and pepper
sprig of dill
1 tbsp capers, drained
Preheat oven to 190C.
Rinse fillets and pat dry with paper towels. Set aside.
Melt butter in small saucepan. Mix in garlic and olive oil.
Season both sides of fish with salt and pepper, and lay fillets in small pre-greased tray or baking dish.
Pour over garlic butter mixture and bake for 15-20 minutes. Baste halfway through and check fish does not overcook.
In the last few minutes of cooking, sprinkle on dill and capers.
Serve immediately with steamed asparagus!