• 2 fillets of White Trevally
  • Terceira potato – sliced and partly cooked
  • 4 cloves Garlic
  • Onion
  • Lemon
  • Olive Oil
  • Butter
  • White wine
  • Rock Salt and Pepper
  • Hot pepper sauce


Cut to size two squares of parchment and two pieces of foil of equal size, placing the parchment on top of the foil.  Layer two large slices of lemon, sliced potato and then layer on your fillet with a slice of white onion to top.   Season with pepper.

In a hot pan add two ounces of butter with two pinches of rock salt, stir in a pinch of saffron, lemon zest and juice and a tea spoon of hot pepper sauce (to taste!).   Add in the sliced garlic.   

Spoon the mixture over your fillets and add a sprinkle of white wine.  The oil, lemon and wine will emulsify together and create a sauce.   Fold the parcel together and add to a covered bbq for around 10 minutes.