FISH WITH LEMON BUTTER SAUCE
PRINT RECIPE PDF

Fresh fish with lemon butter sauce is weeknight perfection. Even better if you’ve managed to catch the fish yourself!

Fresh fish, lightly panfried and drizzled in a buttery lemon sauce is weeknight perfection. Even better if you’ve managed to catch the fish yourself!
Any white fish will do for this recipe. I used kingfish in the photo as Royce had brought some home from a fishing charter he went on. Panfry until just crisp around the edges, nestle on top of a generous serving of creamy veggie mash and drizzle with buttery lemon sauce.

If you want to make it fancier, serve with broccolini instead of broccoli – delish!

 

PRINT RECIPE PDF
Fresh fish with lemon butter sauce is weeknight perfection. Even better if you’ve managed to catch the fish yourself! Pan fry until just crisp around the edges and serve nestled in a bed of creamy veggie mash.

FISH WITH LEMON BUTTER SAUCE

Keyword: MAIN MEALS, SEAFOOD
Difficulty: Easy
Ready In: 40 minutes
Serves: 4

Fresh fish, lightly panfried and drizzled in a buttery lemon sauce is weeknight perfection. Even better if you’ve managed to catch the fish yourself!

QUICK PRINT

Ingredients

GREENS

  • 1 head broccoli
  • Zest of 1 lemon
  • 1 Tbsp slivered almonds
  • 2 tsp olive oil

LEMON BUTTER SAUCE

  • 30 g butter
  • 1/3 cup finely grated parmesan (30 g)
  • 1/3 cup cream (80 ml)
  • 2 tsp Dijon mustard
  • 3 tsp lemon juice

MIXED VEGGIE MASH

  • 3 medium potatoes (500 g)
  • 2 parsnips (250 g)
  • 1 cup frozen mixed veggies (150g)
  • 1 avocado
  • 1 Tbsp milk

FISH

  • 1/3 cup plain flour (50 g)
  • 400 g fish fillets (i.e. tarakihi, snapper)
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • lemon wedges (to serve)

Instructions

  1. PREPARE BROCCOLI, SAUCE & MASH

    Cut broccoli into florets and place in a microwave-safe dish. Zest and juice half the lemon (use the juice for the sauce, cut the remaining half into wedges for serving). Set aside.

  2. Combine sauce ingredients in a microwave-safe bowl; season with salt and pepper.

  3. Peel the potatoes and parsnips and roughly chop. Place in a large saucepan, fill with water to cover and bring to the boil. Boil for 15 minutes, add the frozen mixed veggies and boil for 5 more minutes. 

  4. TOAST ALMONDS & COOK FISH

    Place the flour on a large plate and season well with salt and pepper. Dip fish in the flour to lightly coat. Heat a large frying pan over a medium-high heat and toast slivered almonds for broccoli. Set aside. Add olive oil and butter to the pan and fry fish fillets in batches for 2-3 minutes on each side, until cooked through. Cover with tinfoil to keep warm while you cook the remaining fillets.

  5. SERVE

    Microwave the broccoli on high for 3 minutes, until tender. Drizzle over the oil and sprinkle almonds and lemon zest on top.  

  6. Microwave the lemon butter sauce in bursts of 20 seconds for about 1 minute, until smooth. Drain the potato mixture and return to the heat for a minute, to evaporate the excess moisture. Mash roughly then add the avocado and milk. Season with salt and pepper and mash well.

  7. Serve the mash topped with fish and greens, drizzled with the lemon butter sauce.

Recipe Notes

WINE MATCH: An unoaked Chardonnay.
GLUTEN FREE OPTION: Use gluten free flour instead of regular flour. Alternatively, you can leave out the flour or dip in lightly beaten eggs instead.
INGREDIENT TIP: Any standard white fish should work for this recipe - choose according to availability and budget. I used kingfish in the photo as we had some in the freezer thanks to a fishing charter that my partner went on recently!
BUDGET TIP: Use boneless, skinless chicken thighs instead of fish. You will need to cook for longer.
STORING AND REHEATING: Package individual servings into airtight containers. Store in the fridge (no more than 2 days) and reheat in the microwave as required.

 

ALSO ON THE MENU

 

WANT TO SHARE?

2 Comments

  1. Glenice MacKenzie says:

    Again, a great dish. Especially loved the lemon buttery sauce. Delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *