2kg whole white-fleshed fish
80g butter, softened
1 tbs parsley, chopped
3 tsps thyme or lemon thyme leaves
1 tbs chives, chopped
2 tsp grated lemon rind
Combine all ingredients in a small bowl, beat until smooth.
To use with whole fish, spread half of the butter inside the cavity of the fish, lay lemon slices over the fish and enclose in foil before placing on the barbecue grill or in an oven.
Cook covered for about 40 to 60 minutes depending on cooking method and size of fish. Serve with extra herb butter.
Alternatively, spread butter on hot bread or serve with vegetables, steak or chicken.