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Whole Murray Cod with a piquant butter


  • Melt the butter in a large heavy-bottomed pot and add the lemon juice, dill, parsley, capers and red onion with a little salt and pepper. Mix well and briefly cook.
  • Then place the whole fish in a very large pan (that can go on the BBQ), spoon a generous amount of the butter over the top and cook in a preheated covered BBQ for about 20 mins, basting with more of the melted butter mixture as you do so.
  • When the fish is ready, toss the remaining ingredients with olive oil, red wine vinegar and seasonings to taste.
  • Serve the fish with your favourite salad alongside.
  • nb.  The fish can be wrapped in kitchen foil and then cooked on the BBQ or in the oven, if you prefer.


  • 150 gm butter
  • juice of ½ lemon
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh parsley
  • 2 tbsp drained, chopped capers
  • 2 tbsp very finely chopped red onion
  • sea salt & freshly ground pepper
  • 1 x whole Murray cod
  • a few radishes, sliced
  • 2 celery stalks, sliced
  • ½ punnet cherry tomatoes, halved
  • a handful of Italian (flat leaf) parsley leaves
  • 2 spring (green) onions, cut in lengths
  • a good handful of  broad beans, double peeled
  • a handful of small pitted olives
  • extra virgin olive oil
  • red wine vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm