Salt the piece of fish and leave for 10 minutes. Take a sheet of aluminum foil and fold in half. Open the fold and smear a little Kerrygold Pure Irish Butter on the underneath sheet, place the piece of fish on this, season with freshly ground pepper, put the remainder of the butter and a sprig of one of the fresh herbs on top.

Fold over the foil and seal the edges. Bake in a preheated moderate oven at 350° F, for 10 to 12 minutes; serve immediately with a little Hollandaise sauce. Spoon a mixture of fresh herbs into the papillotes just before you serve them.