The first photo is not very good, we can do without them. So, the fish cut into fillets ( if You have not been smarter and not bought ready-made ) salt and pepper. Walnuts finely chop. With lemon erase zest on a fine grater, squeeze the juice ( a half lemon). Dill finely chop. Mix dill, lemon rind and lemon juice with softened butter.

Beet peel and RUB on a small (!!!) grater, put in a deep pan, pour a little water, add 1 tbsp oil and simmer for 20 -25 minutes under the lid. Then add the cream, salt, pepper and keep on a plate, not adding fire to the evaporation of the liquid. When the beets are ready, it is necessary to cool slightly and add chopped nuts and dried Basil. On a work surface put a bit of overlapping foil to make a square (if the foil is thin – it is better to fold the sheets in half). On the foil put half of the beets, it is 1 fillet of fish spread butter.

Cover with other half of fish on top of the beets and cover with barrels, forming a log. Something like that...

Tightly roll the edges of the foil and send the fish in the oven, preheated to 180 degrees for 30-40 minutes.