Pike to clean, gut, rinse thoroughly under running water and carefully dry with paper towel. Make 3 deep cuts on each side.

Prepare the marinade. Onions skip through Mincer, pour the extracted juice. Add salt, vegetable oil and lemon juice and mix.

Perch put in a bag and evenly coat with the marinade, do not forget about the abdomen. Leave the fish to marinate for an hour (not more).

Prepare flavored butter. In butter (room temperature), add lemon zest and finely chopped fresh herbs (I dill) and mix.

Add salt and lemon juice, mix until smooth.

Received soft butter spread on a parchment or plastic wrap and wrap, giving form sausages. Remove in the freezer. You can put the oil in silicone molds for ice.

After an hour, remove all marinade from the fish and carefully (!) dry it with paper towels inside and out. Lubricates perch on both sides in small amount of vegetable oil and spread on the grate and grill, also greased with vegetable oil. The grill grate Forester is a two connected mesh from steel with a corrosion resistant coating which ensures a long service life of the lattice. On the handle there is a special ring-retainer, through which the bars securely fixed to the cooking time it won't fall out. For stable position on the grill grate provided with curved antennae-clamps.

Bake the fish until tender, from time to time turning the grill, about 20 minutes.